SCHWEINEFILET  mit  SELLERIEPÜREE

Pork with Celery Puree

600 g pork fillet
800 g celeriac
100 g shallots
400 ml vegetable soup
200 ml beef stock
1 branch of rosemary (or dried)
juice of 1/2 lemon
2 cloves of garlic
60 g capers (chopped)
100 ml sour cream
nutmeg, salt, pepper

 

 

Peel the celeriac and chop roughly. Peel the shallots and chop finely. Heat oil in a pan and fry the shallots and celery 5 minutes. Douse with vegetable soup, cover and let simmer for 15 minutes.
Rub fillets with salt and pepper. Fold flat ends and tie. Boil up beef stock with rosemary. Place filet in a sieve and steam covered above lightly boiling soup about 20 minutes.
For the sauce mix well 2 tbsp. oil, lemon juice, capers, salt and pepper. Peel garlic and press them into the sauce. Mix well with 2 tbsp. of the stock once again.
Puree celery and mix well with the sour cream. Season with salt, pepper and nutmeg.
Slice filet, drizzle with sauce and serve with celery puree.

 

     
     
 

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