John Myers
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Roast Pork Neck with Tarragon Sauce on Gratinated Celery
The perfect roast pork neck with tarragon sauce on gratinated celery recipe with a picture and simple step-by-step instructions.
*** for celery ***
- Salt, pepper – freshly ground
- 40 gr Clarified butter
- 1 tsp Dried tarragon
- 2 piece Fresh onions
- 500 gr Tomatoes
- 1 bunch Fresh tarragon
- 1 piece Bay leaf
- 0,125 ktr White wine
- 1 tbsp Dijon mustard
- Some sugar
- 4 Poles Celery
- Salted water
- Butter for churning out the mold
- 200 gr Grated Emmental
- 30 gr Butter
- Rub the meat with salt and pepper and fry brown all over in the hot clarified butter over high heat. Remove the meat and sprinkle with dried tarragon. In the meantime, peel and quarter the onions, wash the tomatoes, remove the stalk and also quarter, add three sprigs of fresh tarragon and bay leaf and sauté.
- Return the roast to the saucepan and pour in the wine. Now put the roast in the closed pot in the oven preheated to 160 degrees and leave there for about 75 minutes. Remove the meat and keep it warm. (If you have a lot of time, then of course cook the roast at 80 degrees)
- Pour the braised stock through a sieve, bring to the boil and mix with the remaining finely chopped tarragon leaves and mustard. Season the sauce with salt + pepper and a pinch of sugar.
- Cut the meat into slices and serve with the sauce. Serve as a side dish with the baked celery and small boiled potatoes.
***für den Staudensellerie***
- Boil the salted water in a saucepan, clean the celery, cut off the tender leaves and set aside. Separate the stick, wash and cut into 4 cm long pieces, add to the water and blanch for about 5 minutes, remove with the slotted spoon and drain.
- Butter an ovenproof dish and layer the celery alternately with cheese. Spread the butter on top and bake in a preheated oven at 180 degrees for about 15 minutes.
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