Pork fillet in a zucchini coating with green asparagus and truffled mashed potatoes

Ingredients for 4 servings:

• 1 small pork fillet(s) (approx. 700g)
• Salt and pepper, from the mill
• 2 tbsp rapeseed oil
• 250 g chicken breast
• 200 ml sweet cream
• 1 large zucchini (approx. 200 g)
• 800 g asparagus, green
• 10 g butter
• 500 g red onion(s)
• 5 tbsp rapeseed oil
• 30 g sugar
• 500 ml red wine, dry
• 300 ml jus (veal)
• Salt and pepper, from the mill
• Sugar
• 10 g cornstarch
• 600 g potatoes, peeled, floury
• Salt
• 150 ml milk
• 30 g butter
• Nutmeg, freshly grated
• 5 drops of truffle oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

a nice dinner for guests or something for Sundays

Preheat the oven to 165°-180°C. Remove any fat and any silver skin from the pork fillet, then season with salt and pepper. Heat the oil in a pan and sear the meat on all sides. Remove from the pan and let cool. Cut the chicken breast into 1 cm cubes, freeze slightly, then process with the cream in a food processor until smooth. Season the stuffing generously with salt and pepper. Use a food processor to cut the zucchini lengthwise into 3 mm thick slices. Peel the lower third of the asparagus and trim off the woody ends. Blanch the asparagus and zucchini slices one after the other, then drain well. Spread out about 30 cm of cling film on the worktop, overlap the zucchini slices, and use a palette knife to spread two-thirds of the stuffing on top. Place half of the asparagus spears close together on the stuffing and press down lightly. Spread the remaining stuffing all over the pork fillet and place it on the asparagus. Now lift the foil at the bottom edge and roll everything up tightly. If there are still zucchini missing at the end, close the gap with a slice placed crosswise. Twist the ends of the foil in to secure it, wrap the roll in aluminum foil and let it cook in the oven for approx. 45-60 minutes, depending on the thickness of the roll. A meat thermometer is useful here; the internal temperature should be approx. 60-65°C, then the pork will still be tender and pink. Peel the red onions and heat the rapeseed oil in a large pot. Fry the whole onions until browned. Sprinkle with sugar and cook for a further 5 minutes, stirring frequently so that the onions are coated with sugar on all sides and caramelize. Now pour in the red wine, bring to a boil and reduce by half. Then pour in the veal jus. Season the sauce generously with salt, pepper, and sugar. Pass the sauce through a sieve, squeezing the onions vigorously. If necessary, thicken the sauce with cornstarch. Meanwhile, for the mashed potatoes, cook the peeled potatoes in salted water until tender. Heat the milk and butter in a saucepan and season with salt and nutmeg. Press the cooked and steamed potatoes through a ricer. Pour in some of the hot milk and mix everything with a whisk. If the mash is still too thick, stir in a little more milk until it reaches a nice, creamy consistency. Keep the mashed potatoes warm. Halve the remaining asparagus spears and sauté in the butter. Season the mashed potatoes with truffle oil and fill a piping bag with a perforated nozzle. To serve, pipe the mashed potatoes in circles on warm plates. Stick the sautéed asparagus spears into the mashed potatoes from the outside. Unwrap the pork fillet, cut into slices, and place on top of the mashed potatoes. Pour the sauce around the mashed potatoes on the plates.