Pork in Cabbage Coat with Lemon Chanterelles

blanch and strain. Remove the skin from the avocado and carrots, mash, season and spread the amount on the blanched cabbage leaves. Season the pork fillet and sauté in olive oil.

Wrap the fillet with the coated cabbage leaves, wrap it in aluminum foil, cook it in the stove, and then tranch it for serving. Cut the remaining cabbage into julienne, season, sauté in butter, add whipping cream, cook and finish with chopped chives. Sauté the cleaned chanterelles in olive oil and a flake of butter, season, extinguish with white wine and infuse. Boil the lemongrass with whipped cream and add the fried chanterelles with the gravy. Arrange everything on a flat plate and garnish with the remaining lemongrass.

Sauvignon Blanc from Walker Bay (Western Cape), South Africa.

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