Filet Praline on Pasta Negra, Black Argus and Variety of Asparagus

Filet praline

1. Cut the chicken breast into small pieces and let them freeze lightly. Then puree the chicken breast and egg whites with a magic wand and add the cold cream. Season the resulting farce with salt and pepper and chill until further processing. Briefly blanch the beans in salted water. Cut the carrots lengthways into thin strips (about 5×5 mm) and blanch them too. Season the pork fillet with salt and pepper and fry briefly. Do not fry, it should just form a crust. Cut the zucchini lengthways into slices about 1 mm thick. Now cut a 10mm wide strip from the slices to the right and left so that the dark skin of the zucchini always remains on one side. Now weave a lattice out of these strips (size depends on the zucchini, about 20 x 20 cm) Place this braid on cling film and spread a thin layer of farce. Now alternately place a strip of bean and a strip of carrot on top and brush again with farce. Now put the fillet on top and shape it into a roll and wrap it tightly with several layers of cling film. Tie the ends of the resulting roll tightly. Cook the roll in the Sous-Vide device at 60 degrees for about 45 minutes.

Pasta negra

1. Put the semolina together with the egg, water, salt and the sepia ink in a pasta machine and let the thin pasta out of the machine 😉 Alternatively, make the pasta dough by hand, roll it out and cut it to size. Cook the pasta in plenty of salted water until al dente and rinse briefly under cold water.

Black Argus Steak

1. Rub the Black Argus Steak with a pepper mixture (“HIGHWAY TO HtbspL” from BEEF) and vacuum seal in a vacuum bag. Cook in the Sous-Vide bath for about 1 hour at 56 degrees. Unpack the steak, season with salt and sear it on both sides on a tepan grill or a very hot pan. Slice the steak and serve. Roughly cut the meat of the sauce with the cleaver and toast it in a large pan with peanut oil. Then add the roughly chopped onion with the skin and some roughly chopped carrot and roast. Now add tomato paste with sugar, also briefly toast and deglaze with red wine, let red wine reduce completely and pour in red wine again and again until everything is used up. Add a small piece of diced celery and leek. When the wine is completely reduced, top up everything with about a liter of water. Press on the spices, juniper, clove, thyme, bay leaf, orange peel and peppercorns and add to the sauce. Also add the rosehip puree, season with salt and pepper and leave to stand for at least 2 hours with the lid open. Then strain the reduced sauce and thicken with flour butter.

Asparagus variation

1. Cut the white asparagus into pieces and toss in a little butter and a pinch of sugar. Deglaze with cream and cook in it until soft. Now process the asparagus into a puree with the hand blender. Cook the green asparagus in the steamer for about 10 minutes and arrange the asparagus tips on the sauce.