Medallions with Watercress and Baked Lettuce
Medallions with watercress and baked lettuce is a recipe featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 pork fillet medallions
- 2 tbsp oil
- 2 tbsp breadcrumbs
- 2 egg yolks
- 50 ml white wine
- 25 g butter
- 2 bunch watercress
- Salt
- pepper (ground)
- 12 large lettuce leaves
- 1 Garlic clove
- 50 g grated cheese
- 1 roll of bread
Instructions
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1.
Wash, clean and briefly blanch the lettuce leaves in salted water. Squeeze out excess liquid and roll into four balls. Place them in a fireproof dish, season with pepper and a pinch of salt. Roughly grind breadcrumbs in a blender and sprinkle over the lettuce with cheese.
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2.
Wash the medallions, pat dry, season with salt and pepper, then sear each side in hot oil until brown. Transfer to a preheated oven (on a rack with a fat pan) at 100 °C for about 10 minutes to finish cooking.
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3.
Meanwhile whisk egg yolks and wine over a gentle water bath until frothy. Remove from heat and gradually fold in cold butter. Add chopped watercress and breadcrumbs, season with salt. Spread the mixture over the finished medallions and grill under a preheated broiler for 3–4 minutes until golden brown. Place the lettuce balls in the oven as well to bake them until golden.
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4.
Serve on warmed plates and accompany with risotto if desired.
