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Larded pork roulades, celery purée, braised sucrine
Preparation time :
30 minutes
Difficulty : Easy
Cooking time : 45 minutes
Cooking cost : Affordable
Difficulty : Easy
Cooking time : 45 minutes
Cooking cost : Affordable
Ingredients
Serves 4:
- 4 thin pork cutlets
- 250 g stuffing or sausage meat
- 8 thin slices of bacon
- ½ celeriac
- 1 sucrine
- 2 tablespoons milk
- 30 g butter
- 2 tablespoons oil
- salt
- white pepper.
Preparation
- Divide the stuffing into four equal parts.
- Form balls and place them in the centre of the pork cutlet. Close tightly.
- Surround with two thin slices of bacon.
- Tie up each paupiette. Set aside in the refrigerator.
- Peel and dice the celeriac. Place it in a steaming basket.
- Place the pork paupiettes in the basket. Steam for 30 minutes.
- Remove the diced celery, blend it finely with the milk, salt and white pepper.
- Heat the butter and oil in a pan. Place the pork paupiettes in the pan and brown them on both sides for a few minutes, basting with the cooking juices.
- Season with salt and pepper.
- Wash and drain the sucrine.
- Cut it into quarters and roast it in the pan with the paupiettes.
- Arrange the celery purée on a hot serving plate. Add the pork roulades and the braised sucrine.
- Serve hot with Initiales Red 2016.
Suggestion:
- To obtain a finer purée, it can be passed through a sieve.
- For a more gourmet version, serve with the cooking juice.
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Blog Nanie Cuisine :www.naniecuisine.com |
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