Recipe for 10 Persons:
For the Pork filet and Pepper-Herb-Coat:
1,5 kg pork filet
Piece Butter
50 g Tasmanian Mountain Pepper
100 g Parsley
100 g Dried Oregano and Majoran
40 g ash of leek
Remove the silver skin of the pork fillet, season with salt, fry it in a hot pan with some rapeseed oil from all sides and place it on a baking tray.
Cook in the oven at 80 degrees for about 50 minutes depending on the size of the fillet. Then let it rest for 10 minutes and finally roll it in the pepper and herbs mixture.
For the Beersauce:
2 kg porkbones, chopped
100 g Each of them: carrot, celleriac, onion, leek
1 l Bavarian beer
10 g Tomatomark
2 l porkstock
cornstarch
Salt, Peppercorns, bayleaf, juniper
Roast the bones darkbrown in a pot with oil (no oliveoil, for example rape oil),
take them out, then roast the vegetables, put in the tomatomark, roast smoothly for 1 minute, wipe off with a part of the beer, then reduce, then again wipe off for 5 to 7 times.
If this is done, give in the bones, the salt and the spices, pour in the porkstock and water till the bones are covered, simmer for 6 hours; give in water if the bones are uncovered. Pass through a sieve which is covered with a towel. Then reduce the sauce to 1 litre and then set the sauce with in water drained cornstarch until its thicken. Season it.
For the dumplings:
0,5 kg old baked rolls
100 g butter
200 g onion brunoise
300-400 ml milk
some parsley
salt/pepper/muskat
6 eggs
Slice old rolls (or in the food processor), brown onion brunoise in butter, pour on milk and bring to the boil, add salt, pepper, nutmeg, freshly chopped parsley. Pour over the dumpling bread and cover with a lid. Allow to steep for 20 minutes. Add the eggs and knead to a homogeneous mixture. Turn off and leave to stand in boiling salted water for about 10 minutes.
For the sugar pods:
300 g sugar pods
butter
salt, sugar
Wash the sugar pods, remove any larger threads from the side, cut into shape, blanch in boiling salted water, quench in ice water, toss with butter, salt, some mangetout and sugar in a sauté pan and glaze.
For the dried cherry tomatoes:
40 pieces ripe cherry tomatoes
salt, olive oil
To have an optimal tomato taste you need sun-ripened, bright red cherry tomatoes. Wash the cherry tomatoes, halve them, place them on a baking tray with the cut side up, salt them and sprinkle with olive oil. Then let it dry in direct sunlight (in summer) or in the oven at 80 degrees for about 2 hours so that the tomato taste is intensified but not completely dried
Finishing:
Arrange the sugar pods and cherry tomatoes, Cut the fillet in Slices and give them on a towel, that the meat juice dont get out at the plate, add the sauce and dumplings. Serve. Enjoy!