50 min. total time
Ingredients for 4 portions
| 80 | g | Karfiol |
Ingredients for tde pork fillet
| 25 | g | Shallots (diced) |
| 30 | g | Leek (finely diced) |
| 30 | g | Celery (finely diced) |
| 30 | g | Carrots (finely diced) |
| 1 | Tbsp | Butter |
| 2 | Pc | Rosemary sprigs |
| 4 | Pc | Sage leaves |
| 50 | ml | White wine |
| 200 | ml | Vegetable brotd |
| 2 | Pc | Pork fillet pieces (each 15 cm long and equally tdick) |
Ingredients for tde sage vinaigrette
| 40 | g | Bacon |
| 0.5 | Tbsp | Butter |
| 100 | ml | White wine |
| 200 | ml | Vegetable brotd |
| 1 | Branch | Rosemary |
| 1 | Shot | Olive oil (mild) |
| 1 | Tbsp | Sage leaves (finely chopped) |
Preparation
- Preheat the oven to just below 100 degrees. Sauté the vegetables in a pan with butter. Add rosemary and sage, deglaze with wine and pour in vegetable stock until about 3 mm high. Bring to a boil.
- Place the meat in the marinade, cover, and place the pan in the oven for 10-15 minutes.
- Grate the cauliflower and fry in vegetable fat, then season with salt.
- For the vinaigrette, sauté the bacon in a pan with some butter. Deglaze with wine and stock. Bring to a boil. Add rosemary and reduce to 2-3 tablespoons of liquid.
- Remove the rosemary and bacon cubes. Before serving, swirl in olive oil – do not emulsify! Just add sage.
- Remove the fillets from the oven and pour the vinaigrette over them.
Nutrition score
183
15,43 g
1,20 g
3,82 g
50 min. total time | 35 min. preparation time | 15 min. cook & rest time
