Pork Fillet in Dough Wrapper

Ingredients

• 125 g flour
• 1 egg yolk
• 1 tbsp oil
• Salt
• flour (for rolling)
• 1 pork fillet (about 600 g)
• 2 cloves garlic
• 2 bunches parsley
• Salt
• Pepper
• 2 bunches chives
• 1 dill sprig
• 1 tbsp Sunflower seeds
• 1 tbsp sharp mustard
• 3 tbsp oil
• 80 g freshly grated Parmesan
• 2 tbsp clarified butter
• 4 slices Gouda cheese
• 700 g zucchini
• 2 tbsp lemon juice
• 1 separated egg

Instructions

1. 1.

   Mix all dough ingredients and knead with 0.125 l lukewarm water, shape into a ball, brush with oil, wrap in foil and chill for at least 30 minutes. Slice the fillet lengthwise without cutting through. Make a cut on the right edge, flip the fillet and make another cut on the right edge. Open the meat and season with salt and pepper. Peel garlic cloves and roughly chop. Wash herbs, shake dry and pluck leaves from stems, finely chop; slice chives into rolls.

2. 2.

   Blend herbs, sunflower seeds, garlic and mustard with 1 tbsp oil until a smooth paste forms, fold in Parmesan, salt and pepper. Spread half the paste inside the fillet, close it and secure with wooden skewers. Heat clarified butter in a pan and brown all around, let cool slightly and remove skewers. Roll out dough on a floured kitchen towel, then thinly stretch over the palm of your hand. Roll out a rectangular sheet about 60x80 cm.

3. 3.

   Place fillet on the dough sheet, brush with remaining herb paste and top with Gouda cheese. Preheat oven to 200°C fan. Place the fillet piece at the edge of the dough sheet and roll it up using the towel. Fold edges down, brush overlapping areas with a little egg white. Then place on a greased baking tray, brush with whisked egg yolk and bake in the oven for about 40-45 minutes, then let rest for 5 minutes in turned-off oven. Wash, dry and cut zucchini into diagonal slices. Fry in 2 tbsp oil, season with lemon juice, salt and pepper and serve with sliced fillet.