User Manual
Poultry and meat 93
Pork fillet in a salt crust
[Index: ]
MCRC00902430_BO_Schweinefilet_in_Salzkruste-026_F39MCRC00918118_SE_Schweinefilet_in_Salzkruste-008MCRC00903349_NF_Schweinefilet_in_Salzkruste-009_RZ1MeatPorkPreparation methodsRoastingRecipe categoriesMeat
For 4 servings
Large ovenproof dish
MEAT:
Approx. 600 g pork fillet
10 leaves fresh sage
Pepper, freshly ground
SALT CRUST:
2 egg whites
1 kg sea salt
Approx. 30 ml water
SAUCE:
½ small shallot
20 g butter
1 tbsp fine sugar
½ tsp tomato purée
400 ml veal stock
Pepper, freshly ground
1 tsp cornflour
1 tbsp honey mustard
1 pinch sugar
IN ADDITION:
1 tbsp pink peppercorns
Fresh herbs
Per serving
231 kcal, 7 g carbs, 8 g fat, 34 g protein, 0,5 BU
PREPARATION
1. Rinse the meat under cold water and pat dry with kitchen towel.
2. Rinse the sage, shake it dry and chop it finely. Season the pork fillet with pepper and roll in the
sage.
3. Preheat the oven.
4. Whisk the egg white lightly. Gradually add salt and water while stirring continuously, so that the
mixture becomes doughy.
5. Add a little of the salt mixture to the dish. Place the fillet on top and coat with the remaining salt
mixture. Roast as indicated.
6. Meanwhile, peel and finely chop the shallots, then sweat them until translucent in the butter. Add
the sugar and caramelise while stirring continuously. Add the tomato purée and boil down into a dark
mixture. Deglaze with approx. 100 ml veal stock and continue to simmer. Reduce the sauce down to a
minimum to give it a darker colour once again. Top up with the remaining veal stock and season with
pepper.
7. Mix the cornflour with cold water. Bring the sauce to the boil and thicken with cornflour. Stir in the
honey mustard and season the sauce with sugar.
8. Remove the meat from the bed of salt, remove any salt which sticks to it, and serve with the
sauce, pink pepper and fresh herbs.
Oven setting:
Top/bottom heating
280 °C
Preheat
Roasting time: 20-25 minutes
Compact oven setting:
Top/bottom heating
280 °C
Preheat
Roasting time: 20-25 minutes
!