The Pig of the Wise

Ingredients for 5 servings:

• 3 pork fillets
• a few stalks of rosemary
• some thyme stalks
• 50 g butter
• salt and pepper
• 500 ml cream
• 200 g crème fraîche
• 3 tsp mushrooms, dried
• 1 shallot(s)
• 50 ml white wine
• e.g. vegetable broth
• n. B. Pfeffer
• 500 g wheat flour type 550
• 1 ½ tsp salt
• some nutmeg
• 7 eggs
• 250 ml carbonated mineral water, approx.
• 2 eggs
• 60 ml juice (parsley juice)
• 50 g flour
• Salt
• 500 g mixed fresh mushrooms, e.g. king oyster mushrooms, shiitake mushrooms, etc.
• 2 tbsp butter
• e.g. parsley
• e.g. vegetable broth
• 1 sweet onion
• 3 tbsp flour
• 1 tsp vegetable broth, instant
• Oil for frying

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 5 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 07.12.2020

Wash the pork fillets and pat dry with kitchen paper. Then vacuum seal them with the herbs and butter in a bag and cook in a sous vide cooker for 4 hours at 52°C. Then brown them briefly on all sides in clarified butter. Finally, season the fillets with pepper and salt and cut into slices. For the sauce, finely dice the shallot and fry in butter. Deglaze the onions with the white wine, simmer briefly, and reduce slightly until the alcohol has evaporated. Now add the remaining ingredients and reduce. For the spaetzle, mix all ingredients into a thick batter and let it rest for at least half an hour. Then scrape the batter through a sieve into boiling salted water. When the spaetzle are ready, they will float to the surface and can be skimmed off. For the sponge cake, mix all ingredients into a thin batter and pour into a cream siphon. Fill the siphon with two pressure cans and shake vigorously. Pipe the batter from the siphon into paper cups and microwave each for one minute. Let the batter cool, then cut open the paper cup and decorate the plate like moss. Sauté the mushrooms in butter and season with parsley and vegetable stock. Peel the onion and slice into rings. Mix the flour and vegetable stock together and toss the onion rings in it. Deep-fry in plenty of oil. Christin prepared this recipe as a main course on the show “The Perfect Dinner” – Day 1 from Oldenburg on Monday, December 7, 2020.