Bosch 8 Series, Recipes

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Poultry and meat | 129
Pork fillet in a salt crust
[Index: ]
MCRC00902430_BO_Schweinefilet_in_Salzkruste-026_F39MCRC00918118_SE_Schweinefilet_in_Salzkruste-008MCRC00903349_NF_Schweinefilet_in_Salzkruste-009_RZ1MeatPorkPreparation methodsRoastingRecipe categoriesMeat
Ingredients
| For 4 servings
Large ovenproof dish
Meat:
Approx. 600 g pork fillet
10 leaves fresh sage
Pepper, freshly ground
Salt crust:
2 egg whites
1 kg sea salt
Approx. 30 ml water
Sauce:
½ small shallot
20 g butter
1 tbsp fine sugar
½ tsp tomato purée
400 ml veal stock
Pepper, freshly ground
1 tsp cornflour
1 tbsp honey mustard
1 pinch sugar
In addition:
1 tbsp pink peppercorns
Fresh herbs
Per serving
231 kcal, 7 g carbs, 8 g fat, 34 g protein, 0,5 BU
Preparation
1 |
Rinse the meat under cold water and pat dry
with kitchen towel.
2 |
Rinse the sage, shake it dry and chop it finely.
Season the pork fillet with pepper and roll in the
sage.
3 |
Preheat the oven.
4 |
Whisk the egg white lightly. Gradually add salt
and water while stirring continuously, so that the
mixture becomes doughy.
5 |
Add a little of the salt mixture to the dish.
Place the fillet on top and coat with the remaining
salt mixture. Cook as indicated.
6 |
Meanwhile, peel and finely chop the shallots,
then sweat them until translucent in the butter.
Add the sugar and caramelise while stirring
continuously. Add the tomato purée and boil
down into a dark mixture. Deglaze with
approx. 100 ml veal stock and continue to
simmer. Reduce the sauce down to a minimum to
give it a darker colour once again. Top up with the
remaining veal stock and season with pepper.
7 |
Mix the cornflour with cold water. Bring the
sauce to the boil and thicken with cornflour. Stir
in the honey mustard and season the sauce with
sugar.
8 |
Remove the meat from the bed of salt, remove
any salt which sticks to it, and serve with the
sauce, pink pepper and fresh herbs.
Setting procedure:
Ovenproof dish on the wire rack, level 2
Top/bottom heating
280 °C
Preheat
Cooking time:
20-25 minutes