SUPPLIES IN THE KITCHEN:
- Oven
- Griddle
- Cling film
- Blender
- Casserole
- Ladle
- Egg Brush
- Very sharp kitchen knife
- Chopping board
- Spatula
- Moulding plug
- Scales with grams
- Bowl
INGREDIENTS:
- 1 roe deer stripped of the membrane (about 350 grams)
- 1 large roll of puff pastry
- 125 grams of butter
- 350 grams chestnut mushrooms
- 7 grams of chives
- 12 grams flat-leaf parsley
- 5 large shallot
- 1 clove of garlic
- 200 grams of Parma ham
- 1 egg yolk
- Pepper and salt
PREPARATION:
- Set the oven to 200 degrees.
- Heat the butter in the casserole.
- Pepper the loin around and cut in half.
- Roast for 3 minutes on each side.
- Remove the loin from the pan and salt to taste, let it cool to room temperature.
- Remove the stems from the mushrooms and cut them into slices, when the butter is brown, put chestnut mushrooms in the pan and fry them over low heat.
- Finely chop the chives, parsley (including the stalks), shallot and garlic.
- When it is nicely browned, put F. in the blender.
- Fry G. and then put in the blender as well.
- Blend this until it is a nice fine mixture.
- Put this back in the casserole and fry until most of the moisture is out (not super dry)
- Put K. in the bowl.
- Place the cling film so that the puff pastry can lie on top and the film sticks out well in width and length.
- Place the puff pastry on top
- Divide the Parma ham, as the same of the width of the loin. In the middle of the puff pastry. It is best if the slices of Parma ham overlap.
- Spread L.’s mixture over it
- Place the deer on top of each other in the middle
- You can now use the cling film to roll the puff pastry closed, so that the puff pastry overlaps on the sides and top.
- Remove the cling film
- Cut away the excess puff pastry on the sides, the package should be folded on the sides.
- Turn the roll over and place it on baking paper on the baking tray
- The puff pastry that is left over can be used to cut out shapes, the cut out shapes are placed on the puff pastry package
- Coat the package with the egg yolk, and place it in the oven
- Out of the oven after 20 minutes
- Let rest for 5 minutes
- Cut the roe loin Wellington into desired slices with the knife.
Wine tip: Antinori 2 Bruciato
ENJOY!
IF YOU HAVE ANY QUESTIONS, PLEASE MAIL OR CALL :
BUITENHUIS@DE JAGENDEKOK.NL
06-51494910
