The inkeeper's fillet of pork - Krögarens fläskfilé

THE INNKEEPER’S FILLET OF PORK
Krögarens fläskfilé

A fillet of pork brightens your day because it’s so versatile. Fresh vegetables in a creamy sauce is lovely with the meat.

4 servings

1 to 1 1/3 lbs fillet of pork

1 large carrot
5 oz zucchini
3½ oz fresh mushrooms
2 tablespoons butter or margarine
1 cup water
1 meat bouillon cube
1 cup cream, 15% fat
4 teaspoons Maizena
salt, pepper

Decoration:

parsley

Peel the carrot and cut carrot and zucchini in thin shreds using a cheese cutter or a potato peeler. Slice the mushrooms. Melt 1 tablespoon fat in a saucepan and sizzle the mushrooms until the liquid has faded and they are coloured. Add carrot, water and bouillon cubes and boil for a couple of minutes.

Add zucchini, cream and Maizena stirred with some water and boil for a couple of minutes. Flavour to taste with salt and pepper.

Trim the meat and flavour with salt and pepper. Melt remaining fat and brown the whole fillet all around until coloured. Put a lid on and continue cooking on low heat for about 10 minutes or until done to your liking.

Put the vegetables on a serving plate. Cut the meat in thin slices and put them on top. Sprinkle with parsley and serve with e.g. Hasselback potatoes and a salad.

Enjoy!

Bella