Pork fillet wrapped in savoy cabbage, poached

Ingredients for 4 servings:

• 600 g pork fillet(s), trimmed
• 4 leaves of savoy cabbage, blanched
• 1 tbsp butter
• 1 tsp powdered sugar
• ½ cup cream cheese
• 4 stalk(s) spring onion(s)
• Chives, cut into rolls
• ½ clove(s) garlic, very finely chopped
• some sweet paprika powder
• some pepper
• some salt
• 1 tsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

tender, tenderer, tenderest

Remove the stalks from the detached savoy cabbage leaves and blanch them in boiling hot, salted water. Then plunge them into iced water and drain well. Clean the spring onions, slice them (only the white parts), dust them with powdered sugar, and sauté them in the hot butter without browning. Mix the cream cheese with the spring onions, chives, garlic, salt, pepper, paprika, and lemon juice. Dry the savoy cabbage leaves thoroughly, roll them flat with a rolling pin, and place them overlapping on a suitably sized piece of cling film to form a flat surface (the fillet will be wrapped in it). Spread the cream cheese mixture evenly over the leaves. Season the pork fillet with salt and pepper, place some of the edge of the savoy cabbage mat on top, and carefully pull the cling film upwards, keeping a little tension, and place it over the fillet so that the fillet is rolled up in the savoy cabbage mat. Fold in the ends. Twist the foil ends of the roll like a candy and wrap it in aluminum foil, possibly twice (twist the ends tightly; no water should be able to penetrate the roll). Let the wrapped roll stand for 60 minutes at approximately 70-80°C in a water bath until just tender (do not boil!!!). After cooking, carefully remove the fillet from the foil, slice, and serve.