Stuffed Pork Fisherman with Mushroom Sauce

For the stuffed pork fisherman with mushroom sauce, cut a pocket in the pork fisherman and fill it with chopped tomatoes and crumbled feta.Wrap the meat with ham and fix it with roulade needles.

Heat oil in a pan and sear the fish on all sides. Then place in the oven at 200 °C top/bottom heat for about 20 minutes. Cover with aluminum foil.

For the sauce, sauté the mushrooms in the meantime with the onion and crushed garlic clove. Add sage and thyme whole and sauté well. Then also add the chopped celery and deglaze with a little water.

When the water has disappeared, add tomato paste and possibly some paprika powder and pour in about 1/4 l of water. Turn down the heat and let it simmer.

After a few minutes, mix the carob bean gum with a little water and stir in as a sauce thickener. Let it thicken and if you like it creamier, add some milk to the sauce.

Cook the fish without foil for about 5 minutes and then take it out of the oven. Let rest for 2-3 minutes before slicing.

Before serving, cut the pork fish into slices and serve with the mushroom sauce.

Bon appetit!

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