John Myers
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Smoked Pork in Puff Pastry with Bohemian White Cabbage and Mashed Celery and Potatoes
The perfect smoked pork in puff pastry with bohemian white cabbage and mashed celery and potatoes recipe with a picture and simple step-by-step instructions.
Kassler in puff pastry:
- 700 g Kassler in puff pastry / here: From the butcher
- 1 arc Parchment paper
- 1 Yellow
White cabbage the bohemian way:
- 500 g White cabbage the Bohemian way TK / here: From our own production / storage room
Celery and potato mash:
- 250 g Cleaned celery
- 250 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Serve:
- Cream of horseradish
- Cranberries
- 3 * ½ Tomate mit Korianderblättchen
Kassler in puff pastry:
- Preheat the oven to 150 ° C. Line a tray with baking paper, place puff pastry on it, put it in the oven on the middle rack and cook / bake for about 60 minutes at 150 ° C. Brush with yellow and finish cooking / bake at 175 ° C for approx. 15 minutes. Take out and let rest for approx. 5 minutes and cut into slices with a sharp knife (here: electric knife!).
White cabbage the bohemian way:
- Let white cabbage thaw and heat up in good time.
Celery and potato mash:
- Clean / peel and dice the celery. Peel, wash and dice the potatoes. Let the celery cubes with the potato cubes boil in salted water (1 teaspoon salt) for about 25 minutes, drain through a kitchen sieve, return to the hot saucepan and top with butter (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (3 strong Pinches) and colored pepper from the mill (3 big pinches) work through / pound through well with the potato masher.
Serve:
- Serve Kassler in puff pastry with bohemian cabbage and mashed celery and potatoes with cream horseradish, cranberries and half a tomato each, garnished with coriander leaves.
*) Weißkraut auf böhmische Art:
- *) Bohemian white cabbage
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