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Pork Fillet Normande
Ingredients30 Pork Fillets 3 Onions finely chopped 300 grams Butter 12 sweet Apples (eg. Golden Delicious) cut in thick slices 150 grams Flour 20 litres Chicken Stock (to make veloute) 1 bottle Dry Cider Salt And Pepper Cream |
MethodBrown fillets in foaming butter - remove. Add onion and cook 5 minutes, till starting to colour. Add sliced apples and continue till both onions and apples are golden brown. Shake in flour. Add cider and 1/2 stock stirring till boiled. Check seasoning. Add extra stock to thin sauce. Return fillets to the pan. Cover and simmer gently for 45 minutes until tender. Blend sauce. Barely cover fillets with sauce, keep the rest separate. Reheat fillets in sauce. Add extra sauce when serving, a spoonful of cream and a garnish of fried apple rings. |
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