Description
The recipe for Appenzeller-fillet was created and cooked not so long ago, about 30 years ago on the program "Swiss cuisine". The dish was completely made of products of the Canton of Appenzell, and so fond, that became their signature cuisine. Of course if I had the chance, I would have prepared exactly according to the original recipe, but where do we get real cheese Appenzeller and Appenzeller has mastrelli (sliced on the thinnest plate of traditional smoked dry-cured beef ). But even if I found, I doubt that could purchase. And I really wanted to try even remotely. So I have this option on the grounds, only in the form of snacks. Don't know how original, but this version we loved. Help yourself.
Ingredients
-
Pork
800 g
-
Chicken breast
100 g
-
Dutch cheese
100 g
-
Carrots
1 piece
-
Leeks
100 g
-
Chives
1 coup
-
Butter
1.5 Tbsp
-
Black pepper
-
Dry white wine
250 ml
-
Cream
250 ml
-
Salt
-
Broth
150 ml
Cooking
Carrots wash, peel and grate on a coarse grater, chop the leek. In a pan heat the oil and fry them 2-3 min.
Tenderloin wash, dry paper towel to reveal her length as a book. Chicken breast ( I took the finished smoked carpaccio ) cut into very thin plates. Lay overlapping each other on one side of meat of the book.
Sprinkle with chives, and then fried with a mixture of carrots and leeks. Cheese cut into slices and place on vegetables.
From above to lay again a thin plate of chicken hooters overlap. Podrachivaya under the first layer of the Breasts on the edge. As if enclosing the filling.
Close the second half and zamatyvaem fillet cooking thread, trying to carefully close the edges. The more we seal up around the edge, the juicier the filling and more cheese will stay inside. Then in a pan heat oil and carefully fry the fillets on all sides. Put in a baking dish.
In a pan, where roasted meat, pour the wine and broth, bring to a boil and entered the cream. To bring everything to a strong boil and pour the sauce over the meat.
Put in a hot oven at t=180 and bake for 20 minutes, then flip and bake another 20 min. until tender. Put in a plastic bag to roll not several, cool and keep in the refrigerator for about an hour. Remove the bone, cut into pieces and serve with the warm sauce.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.