Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Fillets
Lentils
Salad
How it's done
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Fillets
Make 4 diagonal incisions in the pork fillets (approx. 3 cm deep), season with salt and pepper. Heat the clarified butter in a frying pan. Fry the fillets on all sides for approx. 5 mins. over a medium heat, remove from the pan and place on a platter.
Insert 1 orange slice and 1 sprig of rosemary into each incision, sprinkle with sugar.
To cook
Approx. 55 mins. in the centre of an oven preheated to 80°C.
Lentils
Heat the oil in a pan. Sauté the shallots for approx. 1 min., add the lentils and cook briefly, pour in the water, cover and simmer over a medium heat for approx. 20 mins. Add the reserved orange juice, season with salt.
Salad
Mix the mustard, vinegar, oil and honey. Add the chives, chickpeas, walnuts and apple to the lentils, mix and season.
To serve
Cut the meat into slices, plate up with the lentil salad.
How-tos
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