Try this Pan-Fried Fillet of Pork with a Crispy Mushroom And Sage Pie recipe, or contribute your own.
Suggest a better descriptionGrease a metal dariole mould with butter and line with shortcrust pastry. Fill with a mixture of chopped shallots, chopped mushrooms reduced in double cream and finished with shredded sage. Top with shortcrust pastry lid and bake in a hot oven for 10 minutes. Cut the pork fillet into 8 medallions and flash fry in hot oil until golden brown. Turn the pie out into the centre of the plate and arrange the pork next to it. Garnish with braised celery, poached courgette and carrots. Top the pie with a large quenelle of chives; mash potatoes and sauce the whole dish with a white wine gravy. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 4 servings | ||
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Calories: 560 | ||
Calories from Fat: 364 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.4g | 54 % | |
Saturated Fat 22.3g | 112 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 83.1mg | 26 % | |
Sodium 480.4mg | 17 % | |
Potassium 849.8mg | 22 % | |
Total Carbohydrate 45.2g | 13 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 40.3g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 560
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