John Myers
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Gratinated Fillet Thaler with White Asparagus Head on Roasted Green Asparagus
The perfect gratinated fillet thaler with white asparagus head on roasted green asparagus recipe with a picture and simple step-by-step instructions.
Fund
- 1 piece Beef meat fresh leg slice
- 500 g Pig bones
- 1 bunch Soup greens fresh
- 1 shot Red wine
- 1 pinch Salt
- 1 piece Rosemary sprig
- 2 piece Bay leaves
- 2 piece Sprigs of thyme
- Water
Fillet thaler
- 250 g Pork tenderloin
- 50 g Clarified butter
- 5 piece Asparagus white fresh
- 2 piece Tramezzini bread slices
- 1 pinch Flor de Sal
- 50 g Butter
- 2 piece Lemon wedge
- 1 tbsp Sugar
- 1 tsp Salt
- 5 disc Raclette cheese
Fried green asparagus
- 15 piece Asparagus green fresh
- 1 pinch Garlic salt
- 1 shot Olive oil
sauce
- Fund
- 3 piece Garlic cloves
- 200 g Whipped cream
- 2 tsp Curry Anapurna (mild)
- 1 disc Raclette cheese
Fund
- Sear the meatbones with clarified butter, add a little salt and deglaze with red wine. Reduce a little, then add water and add the other ingredients. Let simmer for about 2 hours. Pour water in between and season with salt and pepper.
Fillet thaler
- Cut the pork fillet into 50 g medallions each. Briefly fry in clarified butter until juicy, season with the curry salt and remove from the stove. Cut out the tramezzini talers that are about the same size as the pork medallion. Then roast in the toaster for 2 minutes.
Fried green asparagus
- Peel the asparagus, cut off the heads approx. 7 cm and cook with a piece of butter, sugar, salt and lemon for approx. 20 minutes, drain and allow to evaporate. Just wash off the green asparagus and fry in a pan with a little olive oil. Season with a pinch of garlic salt and cook for about 7 minutes with the lid half closed. Swing in between.
sauce
- For the sauce, chop the garlic and fry it briefly, then deglaze with 300 ml of stock. Add the cream and curry and simmer for 10 minutes. Dissolve a slice of raclette cheese in the sauce. If necessary thicken a little with flour. Finally, heat the medallions in the sauce for 5 minutes, then place them on the toast thalers, put on the asparagus head and a slice of cheese and grill at 180 degrees for 8 minutes.
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