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🍽️ Alpine Surf & Turf

655 kcal · 30 min · 4 servings

Ingredients

• 1 celeriac
• 75 g milk
• 20 g nut butter
• 50 g butter
• 250 g butter
• 0.5 apple
• 5 cm horseradish
• salt
• pepper
• 600 g pork loin (65 °)
• 1 clove garlic (fresh and halved)
• 5 sprigs rosemary
• 5 sprigs thyme
• 1 pinch sea salt
• 1 tsp olive oil
• 2 tbsp nut butter
• 75 ml olive oil
• 25 ml pumpkin seed oil
• 100 g pumpkin seeds
• 0.5 piece fresh garlic flowers or garlic cloves
• 0.5 bunch basil
• 0.5 bunch nettle
• salt
• pepper
• 1 piece cheese (Styrian cheese)
• 2 pieces Alpine salmon
• 2 sprigs lemon verbena
• 2 bunches radishes
• olive oil
• rapeseed oil
• salt
• 7 large porcini mushrooms
• 0.5 bunch chives
• rapeseed oil
• salt
• pepper
• 1 tbsp apple balsamic
• 3 tbsp olive oil
• 1 pinch sea salt
• 1 pinch pepper
• 1 piece wine peach
• 1 small amount mustard
• honey
• decorative flowers (and -sprouts)
• watercress
• rosemary
• thyme
• basil
• lemon verbena
• chives

Instructions

1. 1. Heat 250 grams of butter with a pinch of salt in a pot until it turns brown and smells nutty.
2. 2. Peel the celeriac and cut it into small cubes.
3. 3. Boil the celeriac cubes in salted water until soft, then drain them.
4. 4. Heat the milk and add 50 grams of butter.
5. 5. Puree the warm milk and butter mixture finely using a hand blender.
6. 6. Mix the pureed vegetable with the warm milk and butter mixture.
7. 7. Stir the pumpkin seed oil into the cream.
8. 8. Season the cream to taste with the brown butter, salt, and pepper.
9. 9. Preheat the steam oven to 100 degrees Celsius.
10. 10. Remove any sinews or fat edges from the pork loin.
11. 11. Cover the meat with herb hay and wrap it tightly in cling film.
12. 12. Cook the meat in the preheated oven at 100 degrees Celsius for 20 to 30 minutes.
13. 13. Check the core temperature of the meat, it should be 65 degrees Celsius.
14. 14. Salt the pork loin.
15. 15. Sear the meat quickly and vigorously in a pan with brown butter, rosemary, thyme, and garlic.
16. 16. Roast the pumpkin seeds in a pan without fat and let them cool down.
17. 17. Place the cooled pumpkin seeds into a tall container.
18. 18. Pluck the leaves from the basil and nettles.
19. 19. Add the herbs and the chopped garlic to the pumpkin seeds.
20. 20. Add the pumpkin seed oil and the olive oil.
21. 21. Puree the mixture finely using a hand blender.
22. 22. Season the pesto with salt and pepper.
23. 23. Grate some Styrian cheese over the sliced and seasoned pork.
24. 24. Filet the salmon and cut it into small cubes.
25. 25. Smoke the tartare with beech wood shavings.
26. 26. Cover the tartare with cling film and place it in the cool.
27. 27. Fry the lemon verbena leaves.
28. 28. Shave the radishes into paper-thin slices.
29. 29. Lightly salt the radish slices.
30. 30. Mix the salmon shortly before serving with lemon verbena, salt, and a few drops of olive oil.
31. 31. Wrap the salmon in a mantle of radish slices using cling film.
32. 32. Divide the package into five equal pieces.
33. 33. Slice the porcini mushrooms.
34. 34. Fry the mushroom slices vigorously in rapeseed oil.
35. 35. Let the mushrooms cool down.
36. 36. Cut the cooled mushrooms into small cubes.
37. 37. Cut the chives into fine rings.
38. 38. Gently mix the porcini tartare with salt, pepper, and chives.
39. 39. Put apple balsamic, salt, pepper, peach, mustard, and olive oil into a bowl.
40. 40. Dilute the dressing with a little water if it is too thick.

Nutrition per serving

• kcal: 655
• Protein: 40 g · Fett/Fat: 48 g · Carbs: 18 g