This is a recipe that you can cook all the pork fish. Then with the additions you create the variety. Dry the pork fish with household paper. Cut skin and fat pieces into small pieces. Cut bacon into 1/2 cm thick strips. Lard fillets with it. Rub with salt and white pepper.
Heat oil in roasting pan. Sear fillets in it on both sides for 2 min. Baste with melted butter and roast for another 8 min on each side. Shortly before the end of the cooking time, brown the peeled, diced onion and pour on the white wine. During braising, baste with roast stock.
Remove the meat from the roasting pan. Season sauce and stir with sour whipped cream. Offer meat and sauce separately.
Approximately 560 calories / 2344 joules.
Serving: Any leafy salad and fine vegetables go well with this. Also canned fruit tossed in melted butter. Serve with: potato or almond croquettes or grainy cooked long grain rice.