Pork Fisherman Stuffed with Walnuts

Try this delicious pasta dish:

1. Peel the onion and cut it into tender strips. For the filling, place chopped walnuts in a large enough bowl and mix with sour cream or crème fraiche, breadcrumbs and the egg white. Add the parsley, fold in and fill the amount into a piping bag (hole nozzle).

Rinse the cooled pork fish, rub dry and score in the middle with a kitchen knife. Use the handle of a wooden spoon to widen the opening a little and then fill with the filling using the piping bag. 3.

Season the pork fish all over with iodized salt and ground pepper. Heat the rapeseed oil in a frying pan and brown the fillet all over. Add the onion strips and sauté. 4.

Add red wine and vegetable soup and roast in a heated roasting tube at 180 °C for about 15 to 20 minutes. Turn occasionally to the other side and baste with the roasting juices.

Remove the dish from the oven. Thicken the sauce with sauce thickener and season with iodized salt and ground pepper. Cut the pork fish into slices, serve and pour the sauce over it.

Serve with vegetable noodles.

Nutritional values per unit:

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