Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup, we cannot guarantee a successful outcome.
Porc aux poires (Pork with green peppercorns and pears)
Ingredients
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dried porcini mushroom10 g
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boiling water to soak200 g
-
pork fillets (approx. 850 g), trimmed and cut into halves2
-
dry sherry80 g
-
sweet paprika2 tsp
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Dijon mustard1 tsp
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Beurre Bosc pears trimmed, cored and cut into wedges2
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sea salt½ tsp
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ground black pepper2 pinches
-
eschalots (approx. 100 g)2 - 3
-
garlic cloves2
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unsalted butter50 g
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fresh thyme leaves only2 sprigs
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green peppercorns in brine, drained and rinsed20 g
-
Chicken stock paste (see Tip)1 tsp
-
crème fraîche200 g
-
fresh chives chopped, to garnish
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crusty bread to serve
Difficulty
easy
Nutrition per 1 portion
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