Take the meat out of the fridge and let it stand to reach room temperature. Heat the potato croquettes in the oven whilst preparing the vegetables. Chop the leak in 2 to 3 cm cubes. Fry the leak cubes with shredded cabbage leaves. Steam or cook the green beans whilst frying the bacon. The bacon, once crispy, is wrapped around the beans for individual portions. Fry the forest mushrooms.
Fry the meat quickly on high heat in oil on all sides until it has a nice golden brown colour all around. Turn down the heat and add butter. Frequently baste the meat with the butter while frying it for approximately 8 minutes. Season with salt and pepper and allow to stand for a minimum of 10 minutes before serving.
After removing meat from pan, turn heat to medium-high and add butter. After butter melts and foam subsides, add shallots and cook until softened and lightly browned. Add flour and and cook, stirring constantly, until golden brown. Whisking constantly, pour in wine and cook until thickened. Add in chicken stock and mustard, and whisk until combined. Bring to a boil, reduce heat and cook until thickened enough to coat back of spoon. Stir in heavy cream and lemon juice, and heat until warmed through. Season to taste with salt and pepper. Remove sauce from heat and use immediately.
Delicious nordic and natural food for a home kitchen adventure