Spicy king Cake in Port Wine Cream Sauce

Heat the milk. Meanwhile, put 5 double hands full of dumpling bread in a bowl, then pour the hot milk over it and mix.

In the meantime, put the eggs in a bowl, add a little salt and turmeric and stir in as much flour as possible to create a slightly firmer batter like pancakes. Then pour this mixture over the dumpling bread and mix it carefully by hand. Let rest a little.

Rinse with cold water, pat dry and remove the tendons. Season well on all sides. Heat the clarified butter in a pan, add the sprigs of rosemary and pieces of garbage and fry the fillet well on all sides. Then take it out of the pan and let it cool down a bit. Set the pan aside for the sauce.

We now lay out the shape well with the bacon slices so that they hang over the edge.

We now pack the slightly cooled fillet in the panchetta (this way it does not dry out). We put some dumpling mass in the form that we press well into the corners, put the fillets on top and cover with the remaining dumpling mass, press the dumpling mass well into the sides and corners, then wrap up with the bacon slices and in Put the oven preheated to 200 ° on the middle shelf.

Now we put some clarified butter in the "used pan" and roast the root vegetables well, then pour on the stock, add bay leaves, season with a little salt and pepper, add a good shot of port wine and let it reduce openly over a low flame. In the meantime we peel the potatoes and grate them finely, then add them for some binding.

Then pour the sauce over a sieve into another saucepan, remove the vegetables, bring the sauce to the boil again, stir in the cream and season again to taste.

Take the mold out of the oven and turn it out on a board, degrease the whole thing with a little crepe. Then cut into slices.

Put a sauce on a plate, place the "zesty king cake" on top, serve with a little cranberries and fried mushrooms.