Pork fillet wrapped in autumn trumpet farce in filo pastry with Calvados sauce, creamed savoy cabbage and mashed potatoes

Ingredients for 6 servings:

• 1 pork fillet(s), Iberico, Mangalica, Duroc or similar
• 10 slice(s) ham, air-dried, alternatively bacon
• 25 g mushrooms (autumn trumpet mushrooms), dried
• 400 g chicken breast (corn-fed chicken breast), diced, ice cold
• 300 g cream, ice-cold
• 1 egg(s)
• Black pepper, freshly ground
• Salt
• Chicken stock, concentrated
• Filo dough or strudel dough, 5 layers
• Clarified butter
• 200 g onion(s), diced
• 200 ml Calvados
• 100 ml apple juice (apple juice)
• 200 ml chicken stock, strong
• 50 g butter
• Salt
• Clarified butter
• ½ savoy cabbage, cleaned, in bite-sized pieces
• 1 shot of dry white wine, preferably Riesling
• 200 ml cream
• Vegetable stock, concentrated
• Salt
• pepper
• 800 g potatoes, aromatic, floury
• 150 g butter, more to taste
• 150 ml cream
• Salt
• Nutmeg, freshly grated
• Chives, fresh, chopped, optional

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Meat: For the fillet, soak the trumpet shanks in cold water for about an hour, wring them out well, and chop them finely. Brown the pork fillet over high heat in a little clarified butter all over. Remove from the pan, lightly salt both sides, and wrap in the ham or bacon slices. Let cool slightly. Process the chicken breast cubes in a food processor (or food processor) until finely ground, adding the cream in portions. Season with pepper, salt, and concentrated chicken stock, and fold in the trumpet shanks evenly. Spread the filo pastry sheets on baking paper and spread half of the stuffing evenly in the center, about twice as wide as the fillet. Place the fillet in the center and spread the rest of the stuffing evenly over the fillet. Carefully roll up the pastry sheets. Beat the egg and carefully brush the top of the pastry packet. Bake in an oven preheated to 180°C on a middle rack for about 30 minutes, until the internal temperature reaches 73-75°C. Carefully slice and serve. Sauce: For the Calvados sauce, sweat the diced onions in a little clarified butter over medium heat until translucent. Deglaze with the Calvados, apple juice, and chicken stock. Cover and simmer over low heat for about an hour. Add water to compensate for any excess liquid. Purée the sauce with an immersion blender until smooth and keep warm. If necessary, slowly reduce to the desired consistency. Season with salt just before serving and top with the butter. Savoy cabbage: For the creamed savoy cabbage, fry the sliced ​​savoy cabbage over medium heat in a little clarified butter until browned. Deglaze with the white wine and add the cream and concentrated vegetable stock. Simmer over low heat until tender. Season with salt and pepper and serve. Mashed potatoes: To make the mashed potatoes, peel the potatoes and cook them sous vide at 85°C for 90 minutes. Alternatively, boil them in salted water until tender. Press them as finely as possible using a potato ricer. Using a masher, mix in the cream and butter, seasoning with salt and nutmeg as you go. For a perfectly homogenous result, pass the mashed potatoes through a fine sieve. If desired, stir in some chives or sprinkle over the top when serving.