Pork croquette & L'Etivaz PDO

Slice the pork fillets into a wallet and flatten between 2 vacuum bags. Place the portfolios, seasoned with salt and pepper, on a double sheet of cling film, add a slice of ham and a slice of L'Etivaz cheese cut into sticks in the centre of the portfolio, sprinkle with fresh herbs and roll up like sausages. The sausages should be tightly rolled.

Poach the rolls in a steamer or in a pan of simmering water at 82°C for around 25 min (68°C core temperature).

Leave to cool in iced water to stop cooking and leave to rest in the fridge for 24 hours.

Remove the cling film and roll in the flour, then the eggs and finally the panko. Repeat the operation a second time.

Fry the croquettes in a deep fryer or pan of oil until nicely coloured. Remove to a paper towel and lightly salt. Cut into slices and serve!