Recipes

for the burger buns:

550-600 g pork fillet

200 g Black Forest ham

Photo credit: grill_daddy

Fondant potatoes:

1 kg potatoes, mainly waxy

250 ml vegetable stock

3-4 cloves of garlic

3 sprigs each of rosemary and thyme

150 g butter

Cream of mushroom sauce:

400 g mushrooms of your choice, e.g. brown button mushrooms and oyster mushrooms

250 ml vegetable stock

200 ml cream

1 tsp dried marjoram

3-4 stalks of parsley

Additional

Oil for frying

Salt and pepper

Preparation of fondant potatoes:

1. start by preparing the potatoes. To do this, peel the potatoes and cut off both ends so that the potato can stand upright. The potato should be 4-5 cm high. Cut larger potatoes in half if necessary.

2. place the potatoes in cold water for about 10 minutes, drain and dry well.

3. add a little oil to a frying pan and fry the potatoes over a medium-high heat until golden brown on both sides. Then place in a baking dish.

4 Preheat the oven to 160 degrees fan.

5 Peel and quarter the garlic. Wash the herbs and roughly chop the rosemary. Add the butter to the pan, allow to melt, then add the garlic and herbs, sauté briefly over a low heat to flavor the butter. Finally, pour in the vegetable stock and pour everything over the potatoes.

6. bake the potatoes in the oven for approx. 30 mins.

Preparation of the pork fillet:

1. remove tendons and silverskin from the pork fillet if necessary, then salt and pepper sparingly on all sides.

2. lay the Black Forest ham overlapping vertically on a board, always arranging two slices on top of each other, also overlapping. At the end, the whole thing should be slightly wider than the fillet.

3. place the pork fillet in the middle of the ham, fold over the lower part and then roll the fillet upwards, wrapping it completely. Seal the ends with the overhanging ham.

4 Fry the wrapped fillet on all sides over a medium heat. Then place in the oven with the potatoes. The cooking time is approx. 15 minutes.

Preparing the creamy mushroom sauce:

1. while the potatoes and pork fillet are in the oven, the creamy mushroom sauce can be prepared. First clean the mushrooms. I had brown porcini mushrooms, which I then cut into thin slices. Cut the oyster mushrooms into similarly sized pieces.

2. preheat a large pan WITHOUT oil over a high heat, fry the mushrooms in it for 2-3 minutes, only then add a little oil.

3. when the mushrooms have taken on some color, add the garlic and shallots. Fry them briefly and then deglaze with vegetable stock. Reduce the liquid by about half. Add the marjoram at this stage.

4 Then add the cream and reduce over a medium heat until the desired consistency is reached. If necessary, add a little cornflour (dissolve 1 teaspoon in a little water). Finally, sprinkle over the parsley.

To serve on the plate, I put some mushroom cream sauce in the middle and sprinkled it again with freshly chopped parsley. Two slices of pork fillet were placed on top. The fondant potatoes were placed around it.