Saddle of Suckling Pig with Horseradish Savoy Cabbage and Pumpkin Puree

Suckling pig

1. Peel and squeeze the garlic and mix with salt and pepper. Rinse the suckling pig saddle and pat dry with the garlic mixture. Then preheat the oven to 160 degrees. Heat the oil in a roasting pan and fry the meat all over, deglaze with the stock and pour on. Then place in the roaster in the oven for 25 to 30 minutes. Occasionally baste the meat juices.

savoy

1. Clean the savoy cabbage and divide the leaves, cut in half and remove the leaf veins. Blanch the leaves for a few minutes in hot salted water until they are firm to the bite, rinse with cold water, drain and cut into small pieces. Heat the savoy cabbage with a little cream in a pan. Add the horseradish cream to the savoy cabbage and add butter. Then season with salt, cayenne pepper and a little nutmeg

Pumpkin and potato puree

1. Peel the pumpkin and remove the seeds and fibrous pulp, then cut into approx. 1 cm cubes. Peel and wash the potatoes and also cut them into cubes. Rinse the thyme, shake dry and pluck the leaves off. Peel the garlic and finely chop with the thyme. Put pumpkin, potatoes, thyme and garlic in a saucepan with water (until the vegetables are just covered) and season with salt. Bring to the boil and cook until soft for about 15 minutes and then pour off the water. Then pour the milk into the mixture and heat it up and stir in the tomato paste. Finely chop everything with a potato masher and season with salt and pepper. Rinse the sage leaves and pat dry. Froth the butter in a pan and let it brown slightly. Fry the sage leaves in it. Pour sage butter over the puree and serve.