Ingredients
-
600g pork fillet
-
1 egg white
-
4 slices of toast
-
1/2 bunch of parsley
-
1/2 bunch tarragon
-
4 tbsp coarse mustard
-
400ml light beer
-
4 tbsp honey
-
1 tl dried marjoram
-
400ml veal stock
-
2 tbsp salt
-
1kg floury potatoes
-
200ml milk
-
1 pinch of freshly ground nutmeg
-
3 tsp butter
-
1 untreated lemon
-
700g leaf spinach
-
2 tbsp olive oil
-
2 garlic cloves
-
salt
-
black pepper
Ingredients
| 600g pork fillet | |
| 1 egg white | |
| 4 slices of toast | |
| 1/2 bunch of parsley | |
| 1/2 bunch tarragon | |
| 4 tbsp coarse mustard | |
| 400ml light beer | |
| 4 tbsp honey | |
| 1 tl dried marjoram | |
| 400ml veal stock | |
| 2 tbsp salt | |
| 1kg floury potatoes | |
| 200ml milk | |
| 1 pinch of freshly ground nutmeg | |
| 3 tsp butter | |
| 1 untreated lemon | |
| 700g leaf spinach | |
| 2 tbsp olive oil | |
| 2 garlic cloves | |
| salt | |
| black pepper |
Steps
|
1
|
Clean the pork fillet and salt and pepper it on all sides. Place onto the glass tray of your Steam Combi Microwave Oven and cook for 15 minutes at steam stage 1. |
|
2
|
For the crust, whisk the egg white with a pinch of salt until stiff. Cut the crust from the toast and dice the remaining bread into small cubes. Finely chop the parsley and tarragon. Fold the bread cubes, herbs and two spoons of mustard into the beaten egg white. |
|
3
|
For the sauce, bring beer, honey, dried marjoram and veal stock to boil in a saucepan and reduce to half at medium heat. |
|
4
|
Peel the potatoes and cut the onion in half for the puree. |
|
5
|
Take the pork fillet out of the Microwave oven and put the crust onto the pork filet. Bake it in the Microwave Oven for 10 minutes at grill function 1. |
|
6
|
Meanwhile heat the milk and season it with the grated nutmeg. Press the warm potatoes twice through a potato press. Wash the lemon with hot water, zest finely. Stir the lemon zest, hot milk and butter under the potatoes and season to taste with salt. Keep warm. |
|
7
|
Smooth the starch with a dash of water and stir into the sauce. Puree the sauce slightly with the cutting attachment of the hand blender. Season the sauce with salt and possibly a little more honey. |
|
8
|
Peel the garlic and cut it into thin slices. Heat the oil in a wide saucepan sear the garlic, but do not brown it. Add leaf spinach and sear it until it has collapsed. |
|
9
|
Arrange the fillet, puree, spinach and sauce together on plates. |
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