Pork Fisherman in Puff Pastry

1. defrost the puff pastry. From the cabbage 2-3 gr. Remove leaves and pre-cook in lightly salted water for 3-4 minutes. Drain well on kitchen roll.

2. briefly cool the pork fillet, rinse and dry. Heat clarified butter and fry the fillet all around. Take out fillet and cool. Extinguish gravy with brandy. Add clear soup and whipped cream and boil. Set aside.

For the filling, lightly crumble white bread. Mix with egg, mustard, sage and parmesan. Season well with salt and freshly ground pepper.

4. cut the pork fisherman in half lengthwise. Spread the filling on one half and place the second half on top. Wrap the fillet tightly with slices of ham. Remove thick ribs from savoy cabbage leaves and wrap around fillet as well.

Place the puff pastry sheets on top of each other and roll out on a lightly floured work surface until large enough to wrap the fillet in. Place fillet on puff pastry. Wrap meat in it, brushing edges with egg white and pressing well to smooth. Place with pastry edge down on a baking sheet rinsed with kal. Brush the dough evenly with beaten egg yolk. 6.

Roast in preheated oven (electric oven: 225 degrees / gas: level 4) for 15 to 20 minutes. In the meantime, rinse remaining cabbage and cut into strips. Then peel and finely dice onions. Heat fat in a saucepan and sauté onions until translucent. Cabbage drip

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