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| Joined: | Sat Mar 24th, 2007 |
| Location: | Bonn, Germany |
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Hey Christian...what's cooking? I could use a midnight snack:D what time is it in Bonn Germany right now anyways,Buddy!hand6.gif
Hi Oscar,
you posted this at 5:15am local time, I was awake to let the cat in when I posted last:
Tonight on the table will be the following:
The "Schwein mit Estragon" (Roast pork fillet with estragon/taragon, I will refer to this spice as Estragon/Taragon to avoid confusion) is an original creation of the wife and me. We came to this dish as a result of a lazy afternoon and experimenting.
The dish itself can be best described as a variant of the "Zürcher Geschnetzeltes", bit with certain adjustments and twists that make it a standalone dish in my eyes. I would consider this dish on the conveniencde side as there are several readymade ingredients used.
As I mentioned before, this dish is very versatile and can be prepared for any amount of guests. I cooked this for the 40 guests at the baptism of our foster child and was asked about 20 times for the recipe. Just multiply the ingredients with the amount of guests. This dish can be easily prepared in advance and then heated again. The taste might improve even more by doing so.
The ingredients per two persons are:
One fillet of pork,
1/4lb of big white or brown champignons (other mushrooms like shiitake might work, too, but I havent tried out yet)
Dried "Estragon" (taragon)
Two packs of pre-made sauce hollandaise (can be substituted with creme fraiche for similar taste)
About half a bottle of dry white wine (I used a Frascati)
The preparation is as follows:
Since this is a joint venture, my wife is helping me out with peeling the mushrooms:
Unlike the Zürcher Geschnetzeltes, for this dish the peeling of the mushroooms is the advised choice as you will see later on. The mushrooms should the be cut in very thin slices:
Heat the oven (needed for the preparation of the "Potato tots") to the temperature mentioned on the packing.
The preparation of the fillet is next. Even the best butcher will not remove all of the tendons. I photographed the upper side of the fillet for the ingredients photo, but the underside will look like this:
First, wash the fillet under cold water and dry it on a paper towel. Then grab a very sharp knife and remove the tendons and the thin layer of white skin on the meat. The removal is easy if you put the tip of the knife between the tendon and the meat itself with the blade pointing slightly upwards. Then use a swift draw of the blade to remove the tendon, the knife should follow the tendon by itself. This takes a little practise but can be learned quite fast.
The result should look like this:
Next, cut the fillet in thin slices:
To get a real smooth result, the meat should be flattened a bit with the back of the knife:
The oven should have the right temperature now. Put the "Potato tots" in.
Next, put a pan on the stove and heat it to max (spritz check the pan if in doubt). Put a bowl or soup plate next to the pan. Add some neutral oil and the first half of the meat into the pan (as with the Zürcher Geschnetzeltes). Apply salt, pepper and a good helping of Estragon/Taragon. Turn the meat over only once. A good "turning ponit" is when the upper side of the meat in the pan will start to turn from red to white:
Since the pan will be really hot, make sure that enough air conditioning is supplied:
Repeat for the second half of the meat. When the meat is turned over for the last time, reduce the heat of this flame from max to about 2/3. Now add the white wine into the pan:
Once again, the wine will loosen up the roast particles from meat and Estragon/Taragon and giv a great base for the sauce:
Check: full bottle at wednesday, minus bacchus tribute, minus todays amount:
You should keep an eye on the "potato croquettes" in the oven. When they start to get golden brown on the upper side, it is time to shuffle and turn them a little bit:
3T folks, DON'T TRY THIS AT HOME WITH YOU BARE HANDS! Use a fork or a oven glove instead.
Next, add the hollandaise to the pan:
Stir it in, put the meat and its juices from the bowl back in the pan and let the whole thing reduce for about 5 Minutes. Have a taste and add some more of Estragon/Taragon, salt and pepper:
The sauce should have an intensive taste, as now comes the twist of the dish: fresh mushrooms.
Finish Line:
When the "potato tots" are ready, put them on the serving plates.
Next, turn off the stove and add the raw mushrooms (minus a few slices for decoration) into the pan, mix them slowly with the sauce and meat and finally add a liitle Estragon/Taragon on top for the looks:
DONE!
Put the pan on the dinner table, serve directly out of the pan and finally add some slices of the mushrooms for decoration:
If you want to prepare this dish for more guests, you can pre-cook it without problems. The mushrooms sould be added immediately before serving.
Enjoy, discuss and post your opinions on this!
Guten Appetit from Bonn,
Christian and the Wife.
I am looking forward to do some cooking with a 3T Angler, if you know what I mean ;)
Last edited on Sun Apr 15th, 2007 04:17 am by Onkel C