
Devices & Accessories
Stuffed Pork Fillet with Celery and Potato Purée
Prep. 10 min
Total 55 min
2 portions
Ingredients
-
unsalted butter60 g
-
pears Rocha, quartered, cored (approx. 1 pear)100 g
-
shallots halved50 g
-
fine sea salt2 ½ tsp
-
ground black pepper or to taste2 pinch
-
pork fillet500 g
-
water1000 g
-
fresh rosemary leaves only1 sprig
-
floury potatoes cut in small pieces (1-2 cm)250 g
-
celeriac cut in small pieces (1-2 cm)250 g
-
double cream100 g
-
ground nutmeg1 pinch
Nutrition per 1 portion
Calories
868 kcal /
3631.5 kJ
Protein
62 g
Fat
55 g
Carbohydrates
32 g
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Table for Two
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UK and Ireland
UK and Ireland
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