John Myers
Ingredients for 4 servings:
- 800 g pork fillet(s) or chicken or turkey meat
- 100 g butter
- 4 slices of toast
- 50 g fresh herbs, finely chopped or 8 herbs sprinkled from the frozen
- Salt
- Pepper, fresh, black from the mill
- 1 pack of puff pastry from the refrigerated section
- 250 ml broth
- 2 tbsp butter
- 2 tbsp flour
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
from the oven
Using a hand blender, make a paste for the bread and herb coating from the toast, butter, herbs, salt, and pepper. Roll the paste out thinly between cling film, then chill. Briefly sear the meat on all sides, season with salt and pepper, and let cool. Unroll the puff pastry, cover with the cooled bread and herb paste, and roll the meat in it. Bake at 200 degrees Celsius (top/bottom heat) for 20-30 minutes. Boil the meat juices with stock, reduce slightly, and strain through a sieve into a container. In another saucepan, heat the butter, sprinkle over the flour, reduce the heat, and whisk the roux until smooth. Then deglaze with the stock. Bring to a boil once and season with salt and pepper. If desired, briefly blend the sauce with a hand blender. Season to taste and serve with the roast. Perfect for entertaining because it’s easy to prepare and keeps the kitchen clean. I serve it with caramelized fried onions and green beans.
Facebook Comments