Recipe - Pan-Fried Pork Fillet

4 225 g; (8oz) red mullet
; fillets, with pin
; bones removed
45 g Dried ceps; (1 1/2oz)
100 ml Muscat wine; (3 1/2fl oz)
250 ml Double cream; (9fl oz)
400 g Bought chicken or fish
tortellini or; (14oz)
; potato and rosemary
10 g Fresh dill; (1/4oz)
10 g Fresh flat leaf parsley;
(1/4oz)
10 g Fresh chervil; (1/4oz)
1 One half Shallots
2 Cloves garlic
1 Shot brandy
Butter
Olive oil
Truffle oil
Seasoning

Firstly soak the ceps over night in a little water and drain them off and
leave to one side.

Then peel and chop the shallots and garlic in to fine dice and saut‚ in the
pan with a little oilve oil for about 1 minute, then add the brandy, wine
and a little of the water from the cepes and bring to the boil. Add the
ceps and cream and simmer for about 5 to 6 minutes.

While cooking place a pan of boiling salted water on the stove and when
boiling place the pasta in and cook for about 3 to 4 minutes. Drain the
pasta and leave to one side then in a hot non stick pan with a little oil
and butter.

Seal the red mullet fillets skin side down and cook for about 2 minutes on
this side to achieve a nice crispy skin, season and turn over. Remove from
the heat and leave to continue to cook.

Meanwhile chop the herbs and add to the sauce and season well with salt and
pepper. Add the pasta to the sauce and reseason. Place the pasta onto the
plate and place the red mullet on the top.

To finish drizzle with the truffle oil and garnish with some fresh chervil
leaves.

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