Name: Pork fillet with garden vegetable sauce and morels
Prep time: 45 min
Cook time: 45 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 100 ml water; 1 finely chopped shallot; 1 small clove pressed garlic; 100 g Chinese cabbage, cut into fine strips; 50 g floury potatoes, cut into small dice; 30 g carrots, cut into small dice; 2 stems parsley or chervil; 0,25 tsp salt; 100 ml white wine; 100 ml vegetable stock; 50 g fresh morels; 100 g Nordic sour milk or other fermented milk; salt and pepper to taste; butter for frying; 12 pieces pork medallions, about 40 g each; 0,5 tsp salt; freshly ground pepper

Method

Bring the water to the boil with the shallot, garlic, Chinese cabbage, potatoes, carrots, herbs and salt. Lower the heat and cook the vegetables, covered, for about 12 min, then set aside.
Reduce the white wine and vegetable stock by half. Add the morels, simmer gently for 5 min, then strain the liquid.
Add this strained liquid to the vegetables, blend everything and pass through a sieve. Pour the resulting sauce back into a saucepan.
Stir in the sour milk and the morels, reheat the sauce just before serving and adjust the seasoning with salt and pepper.
Preheat the oven to 60 °C and place the serving dish and plates inside to keep warm.
Heat some butter for frying in a pan. Sear the pork medallions in small batches for about 2 min on each side.
Place the medallions on the hot platter, season with salt and pepper and keep warm. Arrange on plates with the garden vegetable sauce and morels.