Smoked Pork Puff Pastry with French Fries Duchesse and Carrot Tagliatelle

Preparation of french fries duchesse:

1. Boil potatoes with their skin in well-salted water, drain, allow to evaporate and peel. Put cold through a press, mix with all other ingredients and season with salt and nutmeg. Then put in a piping bag with a large star nozzle and have it ready.

Kasseler:

1. Pat the meat dry well. Mix the mustard, honey and breadcrumbs together and brush the meat on top and bottom with it. Unroll the puff pastry and use it to wrap the meat. If you like, you can make a small decoration from excessively cut-off dough remnants. Brush the dough with the egg yolk, whisked with cream, stick any decorations with it and then pierce the coating lightly from time to time. Then lift the whole thing, including the paper, from the puff pastry onto the tray. Place the meat in such a way that the fries duchesse later have room to cook with.
2. Preheat the oven to 200 ° O / bottom heat, slide the tray into the oven on the 2nd rail from below and insert a meat thermometer into the coated meat up to the center. The cooking time is approx. 60 minutes and the core temperature should be 65 – 68 ° at the end. However, if the puff pastry has already got a good color and has risen halfway through the cooking time, it is covered with a correspondingly large piece of aluminum foil for the rest of the cooking time.

Carrot Tagliatelle:

1. Peel the carrots, cut off the roots and the cabbage and use the asparagus peeler to slice tagliatelle-like thin strips. It should be about 300 g of planed strips. Store the remnants of the carrots in the refrigerator for further processing (e.g. stock).
2. Bring some salted water to a boil in a saucepan. When it boils, add the carrot strips, turn off the heat and let them steep for about 1 minute. Then drain immediately, quench in ice-cold water and keep there until further processing.

Completion of french fries duchesse and carrots:

1. In the last 20 minutes of the meat’s cooking time, squirt the fries duchesse onto an extra piece of baking paper. To do this, put slightly pointed dots towards the top. This works best if you place the nozzle of the piping bag on the paper, press the dough out forcefully and slowly pull the piping bag upwards. When a small cone has formed, pull the bag away with a twisting motion and make the next dot. Then brush all the potato cones with the egg yolk whisked with the cream (see puff pastry coat for the meat) and place them on the tray with the paper with the meat. The baking time is about 15 minutes. They should be lightly browned and, if possible, ready with the meat.
2. Shortly before the end of the cooking time for the potatoes and meat, bring the milk and crème fraîche to the boil in a pan and reduce a little, stir in the mustard, season, toss the carrot strips in it and fold in the parsley. They shouldn’t cook anymore, otherwise they lose their “bite”.
3. Then just arrange everything and ……… enjoy. Good Appetite.