Meat — dried morels
Pork fillet with creamy morel and curry sauce
Pork medallions flavoured with curry, served with a lightly spiced morel and leek sauce. A bold marriage between the sweetness of the cream and the woody notes of the mushrooms.
- Serves
- 4 people
- Preparation
- 20 min
- Cooking
- 20 min
Ingredients
Method
Cut the pork fillet into fairly thick slices and leave them to marinate in the cognac. Separately, soak the morels in a mixture of half milk, half water until they are fully softened, then cut them in half.
Finely chop the spring onions and the white part of leek. Heat a drizzle of oil in a frying pan, add the onions and sweat until translucent.
Next add the leek and the drained morels, and cook for a few minutes, stirring from time to time.
Sprinkle the medallions with curry powder and brown them in the fat until cooked through.
Pour the cream over the vegetables, season with salt and pepper and add a pinch more curry if you like. As soon as the cream is hot, return the medallions to the sauce and serve immediately, ideally with fresh pasta.