Sous Vide Mess with Cauliflower and Potatoes

pork tenderloin

1. Marinate the pork tenderloin the day before with pepper, salt, rosemary, thyme, olive oil and balsamic vinegar and vacuum seal. On dinner day, put the breadcrumbs with the minced veal in a bowl. Knead the meat dough well with the breadcrumbs and the egg – preferably first with your hand and then with a wooden spoon. The dough should be kneaded until it has an even consistency. Season with salt, pepper and nutmeg, fold in thyme, dill and porcini mushrooms. Take the pork fillet out of the vacuum bag and pat dry, season with salt and pepper, briefly fry in oil with a sprig of rosemary and thyme and pressed garlic. Dry on paper towels. Blanch 2-3 savoy cabbage leaves for 2-3 minutes, then rinse in ice water, remove the stalk, dry the leaves. Lay out the kitchen foil Lay out the savoy cabbage leaves, season with salt, brush with minced veal, put the fillet on top and form a roulade with savoy cabbage. Vacuum the roulade with a slight vacuum. Cook in a water bath at 65 ° C for about two and a half hours. Cut into slices and serve.

Duroc pork jus

1. For the Duroc pork jus, chop the bones and ribs and then roll them in flour. Clean and chop the vegetables. Then brown the bones and ribs in the oil, add the vegetables, fry everything vigorously. Add the tomato paste and stir everything together. Deglaze with water and let it boil down. Repeat deglazing and boiling 2-3 times, the last time deglazing with red wine. Top up with water. Reduce again, simmer for another 2 hours. Then happen. Reduce the jus and reduce it until it has a creamy consistency

cauliflower

1. Divide the cauliflower into florets and place in well-salted water for 30 minutes, any small animals that may be present will come out. For the cauliflower chips, cut a few florets into 2-3 cm 2-3 mm thick slices. Then put the florets in the coconut milk and the milk with the mace, salt and pepper until soft. Drain very well, remove the mace and puree with a hand blender while still hot. Mix with butter and season with salt, pepper and possibly nutmeg. Fry the cauliflower chips in olive oil until they are golden brown. For the foam, mix some of the puree with the coconut milk and milk mixture, add the agar agar and season with salt and pepper. Beat with the hand blender, so that an amount of approx. 500 ml is obtained, which should have a creamy consistency. Put the whole thing through a fine sieve and pour into the Isi Whip. Now screw on 2 capsules. Keep warm in a water bath at 50-60 ° C. Cover a blob of cauliflower with the chips and spray the foam next to it.

sauteed potatoes

1. For the sauteed potatoes, peel the potatoes and cut into cubes. Heat the olive oil in a pan, add the rosemary, thyme, pressed garlic cloves and fry the potatoes until translucent, deglaze with broth again and again and toss the potatoes until the potatoes get a silky shine.