……with a Murroc pork filet, potato, leech gratin and asparagus creme puree.
Pork filet SV 57.5° C, 30 min, pan seared in clarified butter S//P.
Potato gratin; new season potatoes, leek, shitake mushrooms, parmesan cheese (2 egg yolk, 20 ml milk) S/ P, nutmeg.
Asparagus creme puree: asparagus peeled, cut, and simmered, blended with 20g butter and 10 ml milk.
The Asparagus crème puree was simply genius with the pork and gratin. A well-rounded dinner, a light Soave with it made it really satisfying, could serve perfectly as an intermediate course.
Very high-quality pork filet from the Murroc Pig, a cross breed between the plain Bavarian and Iberic Duroc breed, now offer at a local Butcher and I certainly had to give it a try. It will be the pork of choice from now on. Interesting fact, the highly praise Duroc Pig it is an old race originated in the US (1830 New York), a cross breeding of the red New Jersey Pig and the old New York Duroc, is considered as the father race exported back to Europe and received fame with the Iberic Duroc pork.
Finlay the lock down is over and I can get some inspiration again going out dining and enjoy having dinner served!
