Fillet of Angler Saddle Pig, Potato Rose, Green Asparagus and Bacon Jam

Kitchen hygiene is of the utmost importance for the filled fillet, especially since it is prepared sous-vide! So only buy the best quality, wash your hands, use clean boards and utensils.

First we make a farce. To do this, coarsely chop the veal schnitzel and puree it together with the pistachios, parsley, mustard, egg white and sugar in the food processor. Be careful not to puree the farce for too long, otherwise it will curdle now and can no longer be processed well. Season the farce with salt and pepper.

Carefully wrap the filled fillets individually with cling film and then vacuum seal them individually in sous vide bags. The cling film helps that the meat stays in shape when it is shrink-wrapped. Cook the meat in the Sous-Vide bath for at least 2 hours at 60 ° C. It doesn't matter if the meat is left in the water bath for 3 hours.

For the potato rose, peel and wash the potatoes and then slice them into very thin slices. Meanwhile, melt the butter and squeeze in the garlic. Finely chop the rosemary needles. Place the potato slices in a large, sealable bowl. Add the garlic butter, rosemary, freshly grated cheese and salt, close the bowl and then mix everything well by shaking.

The specified amount is sufficient for approx. 6 molds, each 8 cm in diameter. Grease a muffin tin well, preferably with individually removable bottom plates. Fine motor skills are required to arrange the potato slices in the muffin molds: Layer the individual potato slices in an overlapping circle in the molds until they are filled. Then dust with paprika powder.

The potato roses need about 90 minutes in the middle of the oven at 160 ° C top / bottom heat. Circulating air is not recommended, because otherwise the roses can burn on top while their core is still raw.

For the bacon jam, cut the bacon slices into even cubes and sauté in a saucepan over medium heat. The bacon should get a little bit of color, but it shouldn't get crispy because otherwise it will be too hard in the finished jam. Take the sweated bacon out of the pot and set aside in another container.

Sweat the roughly diced red onions in the bacon fat. As soon as they are translucent, add the remaining ingredients, simmer on a low heat and stir occasionally. After about 20-30 minutes, the liquid becomes noticeably thicker. When the desired consistency is reached, remove the jam from the heat and set aside, covered.

For the sauce, mix the stock and Madeira wine, bring to the boil and reduce to about half. Then stir in the sour cream and season with salt, pepper and sugar. Mix the arrowroot starch with water in a cup, stir into the sauce and let everything boil again until the sauce thickens. Then season again with salt and pepper.

Clean the green asparagus and fry in a frying pan with butter over medium heat. If you dust it with a little powdered sugar, it will brown faster and get toasted aromas faster. Depending on the thickness of the asparagus, it is ready to serve after 5-10 minutes.

Before serving, cut the pork tenderloin from the sous vide bags and cling film. Some meat juice will have collected in the sous vide bags, which can optionally be stirred into the sauce - then bring it to the boil again, bind it if necessary and season to taste. Cut the meat into slices and arrange on the plates with a potato rose, sauce, asparagus and bacon jam each. Good Appetite!