Meat plait with mushroom, parsley and celery sauce

Ingredients for 4 servings:

• 2 large pork fillets
• 12 slices of bacon
• 500 ml buttermilk
• 3 shallots
• 2 cloves garlic
• 2 tbsp, heaped Dijon mustard
• 2 tbsp, heaped paprika paste, mild
• 1 tbsp peppercorns, colored, coarsely crushed
• 1 tsp allspice berries, roughly crushed
• 1 bay leaf, dried and shredded
• 1 tsp sea salt, coarse
• 400 g mushrooms, white, small
• 5 m.-large shallot(s)
• 30 g butter, mildly soured
• 30 g wheat flour
• 250 ml vegetable broth or stock
• 5 tbsp soy sauce, dark, naturally brewed
• 100 ml whipped cream
• 2 tbsp, heaped celery leaves, fresh, chopped
• 2 tbsp, heaped parsley, fresh, chopped
• some paprika powder, sweet
• n. B. Salt and pepper, white, finely ground

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

marinated in spicy buttermilk, a festive feast

Clean and dice the shallots and garlic cloves, and mix with the remaining marinade ingredients. Trim and wash the fillets, then marinate for about 24 hours. Clean and thinly slice the mushrooms. Clean and dice the shallots. Wash the leaves, pat them dry, remove any coarse stems, and chop. Mix the room-temperature butter with the flour to form a smooth batter. Sauté the shallots in a greased pan until translucent, then add the butter and flour mixture and sauté over low heat; you want the roux to become light. Deglaze the light roux with the cold stock and soy sauce and simmer gently for about 5 minutes, stirring with a whisk. Then stir in the cream and set the sauce aside. In a greased pan, sauté the mushroom slices over medium heat and season with ground pepper. Now fold in the shredded leaves, stir in the resulting sauce, and continue to cook at a gentle simmer for about 5 minutes. The sauce is now ready. Remove the fillets from the marinade and pat dry with kitchen paper. Now cut three braids from the head of the fillet downwards. Do not cut through the head, as this would prevent the fillet from being wrapped securely. Season the braids with paprika, cover each with two slices of bacon, and then braid them into a braid. Secure the ends with sausage link or a roulade pin. Place the two prepared fillet braids on a small baking tray and cook covered in a preheated oven at 200°C (top/bottom heat) for 35 minutes. Then cook uncovered for a further 10 minutes with the grill function switched on. The braids should now be golden brown, cooked through, and juicy. After a resting time of 5 minutes, the dish is ready to serve.