for 4 person

Meat

20 g	dried morel mushrooms, soaked
12	pork medallions (approx. 50 g each)
12 slice	bacon
1 tsp	salt
a little	pepper
	clarified butter for frying

Sauce

2	shallots, finely chopped
½ dl	dry white vermouth (e.g. Noilly Prat)
2 dl	meat bouillon
2 dl	full cream
	salt and pepper to taste

To assemble

½ bunch

flat-leaf parsley, roughly chopped

How it's done

Meat

Preheat the oven to 60°C, warm the platter and plates. Soften the morels in water. Wrap the medallions in the bacon, season, fry in batches in a small amount of hot clarified butter for approx. 2 1/2 mins. on each side, remove from the pan and keep warm. Wipe away the cooking fat and add a little clarified butter if necessary.

Sauce

Wash the morels well, drain and cut in half. Sauté the shallots and morels, add the Vermouth and reduce almost completely. Pour in the stock and 100 ml cream, simmer for approx. 10 mins., season.

To assemble

Beat the remaining cream until stiff and add, serve with the meat, sprinkle the parsley over the top.

Show complete recipe