Fillet of Pork Au Gratin with Mushroom Sauce and Potatoes - Festlig fläskfilégratäng med svampsås och potatis

FILLET OF PORK AU GRATIN WITH 

MUSHROOM SAUCE AND POTATOES

Festlig fläskfilégratäng med svampsås och potatis

Serves 4

1½ lbs fillet of pork

3½ oz Parma ham

salt, pepper

butter for frying

Hasselback potatoes:

1 lb 12 oz firm potatoes, equally sized

butter

2 tablespoons dried breadcrumbs

Mushroom sauce:

3½ oz mushrooms

3 tablespoons butter

1 onion

1.6 cups heavy cream

3 tablespoons tomato paste

3½ oz grated cheese

Topping:

0.2 cup chopped parsley

1.7 oz roughly grated Parmesan cheese

12 walnuts

Peel the potatoes and cut them in thin slices but not all the way through. Place the potatoes along the sides of a greased oven-proof pan, flavor with salt and pepper and put a small piece of butter on each. Put in the oven at 392F for 30 minutes.

Trim the meat and cut in approx ½ inch slices. Flavor with salt and pepper and brown in butter in a frying pan. Alternate sliced meat and Parma ham in the middle of the pan. Thinly slice the mushrooms and brown lightly in the butter. Peel and chop the onion and add it towards the end. Add cream and tomato paste and bring the sauce to a boil. Stir in the cheese and flavor to taste with salt and pepper. 

Pour the sauce over the gratin and put back in the oven for another 10 minutes. Take out and sprinkle the breadcrumbs over the potatoes. Put back in the oven for 5 to 10 minutes more. Make sure the potatoes are done, if not give them a few more minutes.

Topping:

Sprinkle with parsley, Parmesan and walnuts when serving.

Enjoy!

Bella