Cut the mushrooms into slices about 5 mm thick. Heat the clarified butter in a frying pan and brown the mushrooms in it until crisp. Add shallots, garlic and dried tomatoes cut into strips and fry briefly. Season with salt and pepper. Add parsley and thyme, remove from heat and cool.
Grind the dried mushrooms finely and mix with the flour. Add the whipping cream and mix with the flour until smooth. Add the eggs, but do not over mix. Season with salt, pepper and nutmeg. Fold the fried mushrooms into the egg mixture.
Heat the butter in a frying pan. Pour the mixture into the pan and bake in a heated oven at 180 degrees Celsius for about
15 minutes
Take the pancake out of the oven, split it into pieces, add the butter, glaze the pancake with it and sprinkle with parsley.
Fillet skewer of pork: Cut 12 medallions from the pork fillet. Wrap each of them with a slice of bacon and put 3 medallions on a wooden skewer. Heat the clarified butter in a frying pan and fry the skewers on both sides until golden brown. Add shallots, thyme, rosemary and garlic and season with salt and pepper. Add the butter, melt it and pour the spiced butter over the kebabs. Sizzle slowly until done.
Serve the porcini mushroom pancake with the fillet skewers and add the lettuce (*) to the table.
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