Pork Fisherman with Chanterelle Sauce

Have fun preparing this mushroom dish!

Brown the meat in a frying pan in hot clarified butter. Season with salt and pepper and continue roasting for about 10 min at low temperature. Rinse and dry the sage, add to the meat with the garlic and roast for another 3 minutes. Wrap everything in aluminum foil, keep warm.

Roast the chanterelles in the hot butter for about 4 minutes. Season with salt and pepper. Pour wine and add cranberries. Refine with crème fraîche and season again with salt and pepper.

Cut the meat into slivers and bring to the table with the garlic cloves, sage leaves and the chanterelle sauce.

It goes well with fried Schupfnudeln.

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