pork_fillet_a_la_normande
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pork_fillet_a_la_normande [2026/04/13 01:37] jforbes created |
pork_fillet_a_la_normande [2026/04/13 01:40] (current) jforbes |
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| + | ====== Pork Fillet a la Normande ====== | ||
| Serves 4 | Serves 4 | ||
| ===== INGREDIENTS ===== | ===== INGREDIENTS ===== | ||
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| * 800 g (1 lb 12 oz) pork fillet (2 fillets, approx. 400 g / 14 oz each), trimmed and halved | * 800 g (1 lb 12 oz) pork fillet (2 fillets, approx. 400 g / 14 oz each), trimmed and halved | ||
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| * 100 ml (3½ fl oz) double cream (minimum 35% fat) | * 100 ml (3½ fl oz) double cream (minimum 35% fat) | ||
| - | ====== MISE EN PLACE ====== | + | ===== MISE EN PLACE ===== |
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| - Return the pork and apples to the pan just long enough to warm through, then serve immediately. | - Return the pork and apples to the pan just long enough to warm through, then serve immediately. | ||
| - | Tip | + | ===== Tip ===== |
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| - | For the cream, use a good-quality double cream with at least 35% fat content. Lower-fat creams can split when reduced at high heat. | + | |
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| - | The flambé step is optional. What you're really after is the apple flavour from the calvados, not the theatre. If you skip it, just let the calvados simmer for a minute before adding the cider. | + | |
| - | | + | * For the cream, use a good-quality double cream with at least 35% fat content. Lower-fat creams can split when reduced at high heat. |
| + | * The flambé step is optional. What you're really after is the apple flavour from the calvados, not the theatre. If you skip it, just let the calvados simmer for a minute before adding the cider. | ||
| + | * This dish works well served with steamed rice, boiled potatoes, or buttered egg noodles, which are excellent at soaking up the sauce. | ||
pork_fillet_a_la_normande.1776058629.txt.gz · Last modified: 2026/04/13 01:37 by jforbes