Pork Medallions with Oyster Mushrooms

For the pork medallions with oyster mushrooms, cut the carrots lengthwise into thin slices, boil until al dente and rinse with ice cold water. Peel the potatoes, boil until soft and press through a potato ricer. Mix the potato mixture with Rama Cremefine for refining, cornflour and egg yolk and season to taste.

Overlap the carrot slices on plastic wrap to make a 25 x 15 cm rectangle. Spread the potato mixture on the carrots and roll up with the help of the foil. Wrap the roulade in greased aluminum foil, twist the ends tightly and boil in salted water for 12 minutes. Keep the finished roulade warm in the oven at 100°C top/bottom heat.

Season the pork medallions with paprika, salt and pepper and fry in corn oil for 3 minutes on each side. Keep the meat warm, deglaze the drippings with the vegetable soup, add Rama Cremefine to refine and chives and season to taste.

Sauté the oyster mushrooms and leeks in Rama Culinesse and season. Top the medallions with the mushrooms, cut the roulade into 2 cm slices and arrange with the chive cream. Serve the dish sprinkled with chives.

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