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Autumn feeling at Preidlhof Lastminute
Calendar
23.09.18 - 26.09.18
Per person from € 627,-
Suckling pig

Suckling pig

with celery and South Tyrolean mountain artichoke






stripe

Ingredients:

Belly of suckling pig:
• 1 kg ready to cook saddle of suckling pig
• 60 ml olive oil
• Freshly ground black pepper
• Sea salt
• 1 sprig of rosemary
• 1 sprig of thyme
• 1 bay leaf

Saddle of suckling pig with a caraway-garlic crust:
• 800 g saddle of suckling pig, boned
• Freshly ground black pepper
• Salt

For the crust:
• 100 g soft butter
• 150 g toast, without crust and finely sliced
• 25 g grated parmesan
• ½ clove of garlic, finely chopped
• Some caraway seed, finely chopped
• 1tbs mustard
• Salt, pepper
• Celery greens
• 600 g celery root
• 100 ml chicken stock or water with stock cube
• 100 ml cream
• Salt and grounded black pepper
• Sautéed mountain artichokes
• 6 South Tyrolean mountain artichokes
• Some lemon
• 1 bay leaf
• Salt, pepper


Preparation:

Belly of pork:
Season all sides of the belly of pork with salt and pepper. Place together with all other ingredients in a vacuum bag and vacuum. Cook in the oven at 60°C for 24 hours. Dice the cold belly of pork and fry until crisp.

Saddle of suckling pig:
Season the saddle of suckling pig with salt and pepper and brown all sides in a pan with olive oil. Cook in the oven at 75–80°C until pink (approx. 20–30 minutes). Place a slice of the caraway-garlic crust on a fillet and gratinate under the salamander. Caraway-garlic crust: Mix all ingredients together and season well. Shape a roll and refrigerate. Cut the cold crust mixture into 5 mm thick slices.

Celery puree:
Dice the celery root and parboil in salted water. Strain off the water and continue cooking the celery dices in chicken stock and cream. Strain off excess liquid and make a fine puree by using a hand-held blender. Season with salt and pepper.

Artichoke:
Clean the artichoke and boil in salted water with lemon and one bay leaf for a few minutes. Strain off the water and sauté the artichoke in a pan with olive oil until golden. Season with salt and pepper.


Presentation:

Arrange the belly of pork and the saddle of suckling pig together with the celery puree and the South Tyrolean mountain artichokes on a plate and decorate with a sprig of rosemary.

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