Saddle of Pork with Potato Chanterelle Roll, Spinach and Red Wine Sauce

The meat: Partially parry the saddle of beef - leave a strip of fat on one side. Then tie the meat with kitchen twine and season or top with salt, pepper, sugar, garlic, rosemary and thyme. The piece is put in the oven at 55 ° C for about 4 hours. It should be on a grid. Catch the juices that come out and later incorporate them into the sauce. Shortly before serving, the meat is seared in one piece in a pan or on the grill with butter, olive oil, thyme, rosemary and a crushed clove of garlic. Before serving, cut the roast into slices.

The sauce: Reduce the red wine with garlic, rosemary, thyme, bay leaf, onion sections and finely diced shallots by half, let the filler boil until soft and then sieve. Pour in the meat juices. Just before serving, bind the sauce with the cold butter.

The potato roll: Clean the chanterelles and fry them in a pan with parsley, chives and diced shallots. Boil the peeled potatoes in salted water until soft, then peel and press twice through a potato press. Mix with 5 egg yolks, potato starch, Parmesan, salt and nutmeg to form a dough. Caution: The dough must not become too sticky. Then roll out the dough on cling film into a rectangle, sprinkle the chanterelles on top and roll the dough into a roll in the foil. Cover the roll with aluminum foil and poach in boiling water for 15 minutes and let cool. Before serving, cut the roll into slices and fry in olive oil on both sides.

The spinach: Wash the spinach two or three times and sort. If the spinach is young, the stem can be retained. Then sauté the spinach with butter, diced shallots and a clipped garlic clove in olive oil and season with salt, sugar, pepper and freshly ground nutmeg.