Pork Fisherman in Puff Pastry with Sausage Meat and Mushrooms

A delicious mushroom dish for any occasion!

Remove all sinews from the pork fisherman, season lightly with iodized salt and pepper. Roll out the puff pastry on a baking board or marble slab about 1/2 cm thick and relax briefly.

Stir the veal sausage meat through with the chopped herbs and season lightly with oregano and garlic salt. Sauté the finely chopped onions and mushrooms in clarified butter until soft, add the chopped shallots and cook for a short time. Cool the mixture, season and add to the veal sausage meat. Spread the mixture on the rolled out puff pastry, put the pork fish on top, brush the closure with egg yolk and roll everything up together. Brush the roll with egg yolk and place it on a baking tray.

Finally, pierce a few holes so that the steam can escape. Roast in the oven at 180-200 °C for about 25 minutes.

A raw vegetable platter of discreetly dressed winter salads and a Bernaise sauce are recommended as a side dish.

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