Preparation
- Put the water in the mixing bowl and bring to the boil for 15 minutes /100°C/level 0.5.
- Remove the skin from the pork fillet, season and fold the thin end inwards. Heat the oil in a pan, sear the fillet in it, remove and leave to cool.
- Wash the spinach, place in the mixing bowl and blanch for 2 min/100°C/P/level 0.5.
- Drain the spinach in a sieve, rinse and squeeze out well.
- Preheat the oven to 200°C top/bottom heat.
- Place the mushrooms in the mixing bowl, chop for 1 sec/level 5 and transfer to a bowl.
- Add the onions to the mixing bowl, chop for 4 sec / level 5, push down with the spatula and chop again for 4 sec / level 5.
- Add the butter and mushrooms and steam for 10 mins/80°C/P/level 1 without the measuring cup.
- Add the spinach, breadcrumbs, 100g crème fraîche, pine nuts, salt and pepper and mix for 10 sec./P/level 4.
- Roll out the puff pastry on baking paper and spread with the mixture (leave a 3 cm border).
- Place the fillet in the centre, first fold the side edges then the long sides over the meat and pull it seam side down onto the baking tray with the baking paper.
- Mix the egg yolk, 10 g crème fraîche and nutmeg and brush the puff pastry with it.
- Bake on the middle shelf for 25-30 minutes.
