Pork Fillet with Celeriac and Mushrooms
Constantin Fischer serves succulent pork fillet and mushrooms with celeriac, which has been left whole and baked in the oven.
For the pork fillet:
| Ingredients (4 servings) | ||
|---|---|---|
| 600 | pork fillet | |
| 1 | tablespoon(s) | coffee beans |
| coconut oil | ||
| salt | ||
For the sauce:
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | white mushrooms | |
| 250 | chestnut mushrooms | |
| 1 | white onion, peeled | |
| 250 | coconut milk | |
| 125 | vegetable stock | |
| 1 | handful | dried cranberries |
| 1 | cinnamon stick (3 - 4 cm) | |
| 1 | bay leaf | |
| 1 | slices | ginger |
| 2 | strip(s) | lemon peel |
| salt | ||
| lemon pepper | ||
| peanut oil | ||
For the celeriac:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | small celeriac | |
| 3 | handful | garlic, peeled |
| 6 | twigs | thyme |
| 2 | twigs | marjoram |
| olive oil | ||
- Preheat the oven to 180 °C. Tear off 3 approx. 60 cm long sheets from the aluminium foil and lay out flat.
- Place the celeriac on top, add the herbs and garlic and drizzle with olive oil. Wrap well in the foil and cook in the oven for about 2 hours. Lightly salt and slice to desired size when serving.
- Clean white mushrooms and chestnut mushrooms and chop. Peel onion, halve and cut into fine strips.
- Sauté onion and mushrooms in a pot with some peanut oil and deglaze with coconut milk and stock. Simmer for 30 minutes.
- Add the cranberries, bay leaf, cinnamon and ginger and simmer gently for a further 10 minutes.
- Add lemon zest and season with salt and pepper, let infuse. Cut the trimmed pork fillet into 3 pieces and slowly fry in coconut oil, add coffee beans until brown on all sides and pink in the middle.
- To serve, slice and season celeriac, and plate up with carved slices of pork fillet and mushrooms.
Step by step pictures of the preparation:
