Ingredients

4 fresh cleaned Pork Fillets each weighing approx 150 grams

Method

Take off the first four outer leaves from the cabbage, discard and then take 8 good sized leaves.

Put the stock, white wine, carraway and cumin seeds and salt into a pot and bring to the boil.

Blanch the cabbage leaves in the stock mixture, take out and refresh the leaves under cold running water, then carefully dry them.

Reserve the stock.

Season the pork fillets with salt and pepper.

Mix the eggs and coarsely ground hazelnuts together and then turn the pork fillets in the mixture.

Wrap each nut coasted fillet in two cabbage leaves and fold in neatly.

Set oven on 220 degrees.

Melt butter in a baking dish and then place in the wrapped fillets.

Put the baking dish in the pre-heated oven for 5 minutes and then pour in some of the blanching stock.

Cover the dish and allow to continue cooking for approx. 20 minutes.

In the meantime - prepare the sauce.

Mix the demi glace and cream together and bring to the boil. Beat in the gorganzola.

To Serve:

Take a large heated plate per person and place on a generous spoonful of sauce.

The pork fillet can be presented whole upon or beside the sauce but looks best if it is first sliced diagonally on a board and then arranged upon the sauce.