Pig En Croute
- For the pork pastry
- 4 red Bell pepper
- 500 grams Veal sausage
- 400 grams Spinach
- 1 Pork tenderloin (750 grams or 1.6 pounds)
- 1 tablespoon clarified butter
- 200 grams Bacon (sliced)
- 300 grams Puff pastry dough (prepared)
- 1 egg yolk
- 600 grams Broccoli
- 750 grams frozen Duchess potatoes
- 50 grams butter
- 70 grams slivered almonds
For the meat: Thaw puff pastry.
Rinse peppers, cut into small pieces and puree in a blender with 1 tablespoon water. Stir into sausage and season with salt and pepper.
Rinse spinach and blanch in boiling salted water. Drain, rinse, drain again and pat dry.
Season pork tenderloin with salt. Heat clarified butter in a pan and sear pork on all sides, let cool slightly then wrap in bacon.
Place spinach leaves on a large piece of plastic wrap. Place pork on spinach and roll up. Place puff pastry on the work surface, slightly overlap sheets and use a rolling pin to press together and create one large sheet, remove a strip for decoration and set aside. Add half of the sausage to the center of the dough and top with wrapped pork. Spread remaining sausage on pork.
Roll up the sausage and port in puff pastry. Whisk egg yolk with a little water and brush onto dough. Use remaining dough to create small stars and add to pastry. Brush stars with egg yolk. Place pork pastry on a baking sheet lined with parchment paper and bake until golden brown, about 35 minutes in an oven preheated to 200°C (approximately 390°F).
For the hollandaise sauce: Melt butter and skim off foam. Beat yolks and wine in a metal bowl and beat in hot butter until frothy. Continue to whisk to form a smooth, pale yellow sauce. Season with lemon juice, salt and pepper and stir in herbs.
Rinse broccoli, chop into bite-sized pieces and blanch for 5 minutes in boiling salted water, rinse and drain.
Remove pork pastry from oven and cover with aluminum foil for about 10 minutes.
Bake potatoes until golden brown, according to package instructions.
Toss broccoli in hot butter and season with salt and nutmeg. Fry almonds in a dry frying pan until golden brown.
Slice pork pastry and plate. Drizzle with sauce and serve with potatoes and broccoli, sprinkled with almonds.