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Pork Fillet with Snails & Prawns

Ray Fauzza
Q by Merkanti


1x600g pork fillet, cleaned
4 kale leaves, blanched
6 large king prawns, shell off
100g asparagus, blanched
50g roasted almonds, crushed
4 tsp French/Dijon mustard
Salt and pepper to taste
50g snail shells
8 slices Parma ham
20g walnuts


Using a sharp knife, make a long cut, an inch or so from edge, from the thinner long side of the fillet at about a 45-degree angle, stopping half an inch away from the bottom of the fillet. Pound the butterflied fillet to an even thickness. With the pork loin unfolded, cover with 2 layers of plastic wrap. Pound with a meat mallet to flatten to an even thickness. Remove the plastic wrap. Sprinkle the pork with salt and pepper. Spread the Parma ham slices. Lay the prawns, asparagus, walnuts, and cooked snails. Starting with the end of the fillet rectangle that does not have the fat layer on the bottom, roll up the roast. Roll the pork with another layer of Parma ham on the outside. Brush the whole loin with mustard and roll through the crushed roasted almond. Wrap everything in cling film, then in foil and cook for 35 mins. When ready take it out, let it rest for 10 mins and remove the foil and cling film. While the pork is resting, make the sauce. Place a skillet on the stove over medium heat, add the butter, mix in the mustard, and flame with cognac. Add the cream, season to taste, add the parsley and serve with the pork either by the side or on top of the loin.