Pork Fisherman in Batter

Let the puff pastry thaw on a lightly floured surface.

Heat the oil and half the butter and fry the seasoned meat in it over medium heat, then leave to cool.

Peel and finely chop onion and garlic. Finely chop spinach leaves as well, chop kitchen herbs.

Sauté onion and garlic in the remaining butter, add spinach and sauté. Let cool, then mix with herbs, lemon zest and mustard. Coat the meat all over with the herb mixture and refrigerate.

Roll out the puff pastry about 2 millimeters thin and twice the size of the fillet. Mix egg yolk and whipped cream.

Wrap the meat in the pastry like a parcel, brush the ends with the egg yolk mixture and press smooth. Place on a baking tray lined with baking paper.

Cut out a pattern from the remaining dough, decorate the pastry parcels with it and brush with the remaining egg yolk mixture.

Refrigerate for half an hour, then bake in the oven (convection oven: 170 degrees) for about 20 minutes.

Turn off the oven, open the oven door for about 5 minutes and then let the pork fish in the pastry coat rest in the closed oven for half an hour.

Then slice the meat and bring to the table with sauce.

Preparation Tip:

You can also use frozen herbs for the pork fisherman in dough coat.

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