John Myers
Salsify in Orange Cream >>
The perfect salsify in orange cream >> recipe with a picture and simple step-by-step instructions.
- 0,5 Pork tenderloin
- 1 Glass Black salsify, also like fresh ones in autumn
- Black pepper from the mill
- Salt
- White milled pepper
- 1 Orange untreated
- 0,5 tbsp Flour
- 1 tbsp Butter
- 200 ml Vegetable stock
- 2 tbsp Creme fraiche Cheese
- Chive rolls
- 4 Discs Coppa Stagionata affettata or other ham
- Preheat the tube to 100 ° C. Wash meat, pat dry and remove fat and the “silver skin”. Then cut into medallions about 2cm thick. Press it flat with the palm of your hand. Salt and season with black pepper and wrap in the ham (Since my wife doesn’t like fat ham, she got good German salmon ham)
- Mix the butter with the flour. Rinse orange with hot and tear zest. Then squeeze out the juice. Heat the vegetable stock and some of the black salsify liquid and stir in the flour butter. Bring to the boil briefly. Then season with the orange juice, the zest, salt and white pepper.
- Stir in the crème fraîche and keep the sauce warm. Add black salsify to the orange cream and heat. Heat some oil in a pan and fry the medallions on both sides. Then slide the pan into the tube and cook the meat for about 10 minutes.
- Arrange the black roots with the orange cream and the meat on plates. Sprinkle with chives rolls. We had boiled potatoes with it.
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