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

Fillet of pork party style stew - Festens filégryta

FILLET OF PORK PARTY STYLE STEW
Festens filégryta

Invite some friends for a party and serve this luxurious casserole with pork fillet and mushrooms. Doesn’t it sound yummy?

4 servings

1 1/3 lbs fillet of pork

7 oz small, fresh mushrooms
3 tablespoons butter or margarine
1 tablespoon crushed rosé pepper
¾ cup whipping cream
¾ cup water
½ meat bouillon cube
3 tablespoons chili sauce
1½ to 2 tablespoons Dijon mustard
1½ teaspoons Chinese soy sauce
½ teaspoon salt
black pepper
1 tablespoon Maizena
1 tablespoon water
16 to 20 black olives

Cut the pork in even-sized pieces and trim the mushrooms. Melt 2 tablespoons fat in a frying pot and brown the meat until coloured. Flavour with salt and pepper. Take up the meat, melt remaining fat in the pot and sizzle the mushrooms for a couple of minutes. Sprinkle with rosé pepper and blend in cream, water, crumbled bouillon cube, chili sauce, mustard, soy sauce, salt and pepper. Let it all simmer slowly for 10 minutes or so.

Stir the Maizena with remaining water and beat the thickening into the pot. Put the meat back and add olives. Boil for another couple of minutes, flavour to taste and adjust if necessary.

Serve and enjoy, preferably with raw-fried potato wedges and a salad.

Bella