The pork fillet has been stuffed with sun dried tomatoes, mozzarella, parma ham, Thai basil, and seasoning. Then wrapped in streaky bacon and pan fried, to seal the bacon.
Now on to the potatoes, 350 gr of any type of potato and 350 gr of Jerusalem artichokes boiled to tender and then whisked with a bit of cream, salt and pepper and not to forget Västerbottens cheese to make a creamy purée.
Roll out shop bought puff pastry and cover it with the puree and then roll as a Swiss roll. Brush with an egg and top with some Västerbottens cheese.
Cut in to ca 3-4 cm slices and place on a baking sheet.
Bake both potatos and pork in a 200C oven for about 20 minutes.
This was served with a gravy made from some leftover bacon, cognac and a stock cube along with steamed tender stem broccoli.
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