User Manual

Poultry and meat 91
Fillet in a herb crust [Index: ]
MCRC00903957_BO_Filet_im_Kraeutermantel-017_F39MCRC00914983_SE_Filet_im_Kraeutermantel-027MCRC00903238_NF_Filet_im_Kraeutermantel-016_RZ1MeatPorkPreparation methodsMicrowaveRoastingRecipe categoriesMeat
For 4 servings
Medium-sized glass dish with lid
HERB MIXTURE:
1 bunch flat-leaf parsley
1 bunch chives
50 ml cream
30 g breadcrumbs
1 tsp Dijon mustard
Cayenne pepper
Pepper, freshly ground
400 g minced veal
MEAT:
300-350 g pork fillet
3 slices cooked ham
Salt
Pepper, freshly ground
IN ADDITION:
1 pig's caul, order from your butcher
Per serving
254 kcal, 2,7 g carbs, 22 g fat, 13 g protein,
0,2 BU
PREPARATION
1. Place the pig's caul in lukewarm water.
2. Rinse the herbs and pat them dry. Very finely chop the parsley leaves and chives. Mix the cream,
breadcrumbs, mustard and seasoning with the herbs. Add the minced veal and stir in.
3. Rinse the fillet under cold water, pat dry, season a little and wrap with the ham.
4. Drain the pig's caul and spread out in a rectangle on the work surface. Spread the herb mixture on
it, the same length as the fillet, but twice as wide.
5. Place the fillet in the centre and roll up with the caul. The herb mixture should completely cover
the fillet. Fold in the ends and place into a glass dish with the join facing downwards. Pour in 125 ml
water and cover with a lid. Roast as indicated.
6. Remove the lid 15 minutes before the end of the roasting time. Leave to rest for 5 minutes before
carving.
Setting procedure:
Microwave combined
operation
Circo-roasting
220 °C
90 watts
Cooking time: 25-30 minutes