Iberico Pork Fillet with Herb Salad, Calvado Sauce and Apple and Potato Turrets

Roughly free the fillet of fat and, if necessary, of tendons or the silver skin. I like to leave some fat on it, as it is a nice flavor carrier (you can cut it away later). Pat the meat dry and place in the vacuum bag. Add a little salt and pepper, the lemon zest, a small piece of butter per fillet and a spoonful of olive oil. Place the rosemary sprigs between the fillets. Put three tablespoons of the stock in the bag and vacuum seal. Cook the meat in a steam oven or sous vide cooker at 57 degrees for 50 minutes. Alternatively, you can do this in a saucepan. Monitor the temperature with a thermometer. Small temperature fluctuations are not bad - but the temperature should not rise above 65 degrees. In the meantime, cook the potatoes until they are done. Mash into mashed potatoes with the milk, nutmeg, salt and about 50 grams of butter.

The puree should be smooth but still firm so that you can layer it. Bring the apple juice and balsamic vinegar to the boil and allow to thicken. Then put in the dried apple rings and steep in the still hot brew and let cool down. Cut half the apple into very small cubes (approx. 0.5 X 0.5 cm).

Cut small balls out of the carrots with a melon cutter. Alternatively, cut the carrots into very small cubes. Briefly blanch the apple and carrot pieces and cool in ice water. Dice the onion and sauté in a little butter until translucent. Caramelize with a little sugar and deglaze with the calvados. Add the stock and let it boil down a little. Caution: If the stock is reduced too much, it will be too salty - but this can be saved by adding water. Just before serving, add a piece of very cold butter with a blender and season with salt and pepper. For the salad, mix the apple juice, vinegar, honey and oil well (e.g. in a shaker). Before serving, pour the dressing over the salad briefly in a bowl, mix and remove (should not drown in the dressing). Arrange the salad, sprinkle with small pieces of the cheese and walnuts. Then layer the mashed potatoes alternately with an apple ring to form a tower.

Free the meat from the vacuum bag, add the gravy to the sauce. Then pat the meat dry and fry briefly on all sides in a little butter until the meat gets color. Then cut into pieces and serve on the plate. Spread the apple and carrot pieces around the meat and cover with the sauce.