Wise Man’s Pig

Pork fillets:

1. Wash the pork fillets and pat dry with kitchen paper.
2. Then vacuum up with the herbs and butter in the vacuum bag and cook in the sous vide cooker for 4 hours at a temperature of 52 ° C.
3. Then fry briefly in clarified butter on all sides. Finally, pepper and salt the fillets and cut them into slices.

Sauce:

1. Finely dice the shallot and fry in butter. Deglaze the onions with the white wine and simmer briefly and reduce a little until the alcohol has evaporated.
2. Now add the remaining ingredients and allow to reduce.

Spaetzle:

1. Mix all ingredients into a viscous dough and let it rest for at least half an hour.
2. Then scrape the dough through a button sieve into salted boiling water.
3. When the spaetzle are ready, they float on the surface of the water and can be skimmed off.

Sponge Cake:

1. Mix all ingredients into a thin dough and place in a cream siphon. Fill the siphon with two print cartridges and pour vigorously.
2. Squirt the dough from the siphon into paper cups and cook individually for one minute in the microwave.
3. Let the dough cool, cut open the paper cup and decorate the plate as moss.

Mushrooms:

1. Sweat the mushrooms in the butter and season with parsley and vegetable stock.

Roasted onions:

1. Peel the onions and cut into rings. Mix the flour and vegetable stock together and turn the onion rings in it. Freeze in plenty of oil