John Myers
Ingredients for 4 servings:
- 500 g pork fillet(s)
- 3 handfuls of herbs e.g. basil, parsley, chives, thyme
- 2 shallots
- 1 clove(s) garlic
- 1 ½ tbsp rapeseed oil
- 250 g risotto rice
- 450 ml tomato(s), pureed
- 600 ml vegetable stock
- 125 g sheep’s cheese
- 500 g asparagus, green
- 4 tbsp hazelnuts
- 2 tbsp hazelnut oil
- salt and pepper
Instructions
Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes
a fine steamer dish
Finely chop the herbs, rinse the meat under cold water, pat dry, and season with salt and pepper. Brush a sheet of cling film with 1 teaspoon of oil and scatter the herbs on top. Place the fillet on top and roll it up tightly. Cook in a steamer for 20 minutes at 100°C. If you don’t have a steamer, you can let the fillet rest in a large pot with a steamer insert over boiling water. Meanwhile, peel and dice the shallots and garlic. Heat 1 tablespoon of oil in a pot, sweat the shallots and garlic over low heat, add the rice and sauté briefly. Gradually deglaze with the passata and stock and cook for about 15 minutes, stirring constantly, until al dente. Finely chop the cheese and stir in just before serving. Season to taste. Chop the hazelnuts and roast them in a hot pan without fat. Trim the asparagus and halve it lengthwise. Gently heat the hazelnut oil and fry the asparagus on all sides for about 10 minutes, then season with salt. Sprinkle the hazelnuts over the meat. Remove the foil and slice it. Serve with the risotto and asparagus.
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