Pork fillet with caramelized endivie, rosemary dauphines and applesky

Ingredients for Pork fillet with caramelized endivie, rosemary dauphines and applesky

Instructions for Pork fillet with caramelized endivie, rosemary dauphines and applesky

To prepare the Pork fillet with caramelized endivie, rosemary dauphines and applesky recipe, please follow these instructions:

The meat
The swine fillet is lined with a nest, see photo. The meat is diced dry with kitchen roll and seasoned with salt and pepper. Brown the meat with the fat side down first in a pan that can be put in the oven. Brunes well on all sides. Put the pan in a cold oven. Turn on the oven at 160 degrees and raise the meat for 30-40 minutes. If the meter thermometer is used, the center temperature must be approx. 60 degrees. The cloud in the pot is used for apple shrimp. Cut the meat for approx. 2 cm thick slices.

Caramelized endivie
Boil the endivies in water with butter, salt, pepper and lemon juice. Cooking time is approx. 15 minutes. Feel a sharp knife if they are tender. Let them drip into a sieve. Half them along, see photo. Dip them in sugar and put them on a hot dry teflon pan. The sugar must be charamelized so that the endivisers become light brown.

Rosmarin dauphines
Boil the potatoes and put them through a purée press.

Bring ½ dl water and butter in a saucepan. Add wheat flour. Boil it until it becomes a whole "bowl". Put it in a bowl and add the egg a little at a time. Stir well. Hand mixer or stirrer can be used with advantage. Add a spicy salt. Put it in the fridge until it is used. Mix it with the potato pie. Add finely chopped rosemary before use.

Heat the oil in a saucepan. Feel a match without sulfur if the oil is warm enough. It's about the match. Form the rosemary buns with a baby bag and boil them in the oil, see photo. Turn them over. Take the balls when they are light brown and just pierced. Place them on greasy paper (kitchen roll) and serve immediately.

Æblesky
Peel if necessary. The apple and peeled in the pan with the cloud from the meat together with finely chopped shallots. Add white wine and Calvados. Cook in half. Say the cloud and whip cold butter in small terns in the sauce, so it smooths smoothly. Cut the apple into small tern. Add the apple and season the sauce with salt and pepper.

tips:
The meat can be put in a refractory dish if you do not have a pot that can go into the oven. Endivie can be cooked the day in advance and stored in a refrigerator. The rosemary dauphines can be made a few hours in advance, only kept in a refrigerator