Pork fillet, celeriac cream & sauteed baby potatoes
Pork fillet, celeriac cream with madagascar vanilla, sauteed baby potatoes, grilled vegetables & cretan molasses and grape sauce
Pork Fillet
  • 4 Pork fillets
  • 2 stalks of rosemary
  • 3 stalks of thyme
  • 1 bay leaf
  • 2 stalks of verbena
  • 2 stalks of melissa
  • 4 cloves of garlic
  • Olive oil
Celeriac Cream
  • 1 celeriac
  • 1.5 litre milk
  • 2 Madagascar vanilla sticks
  • 50 g butter
  • Salt/Pepper
Baby Potatoes
  • 0.5 kg baby potatoes
  • 2 spring onions
  • 2 cloves of garlic
  • Chopped parsley
Grilled Vegetables
  • 2 eggplants
  • 2 courgettes
  • 4 assorted peppers
  • 8 red cherry tomatoes
  • 8 yellow cherry tomatoes
  • Olive oil
  • Salt/Pepper
Molasses Sauce
  • 2 onions cut in 4
  • 2 cloves of garlic
  • 300 g Mavrodaphne wine
  • 800 g Demi Glace
  • 1 bay leaf
  • 1 stalk of thyme
  • 1 small bunch of white grapes
  • 100 g Cretan molasses
  • 50 g butter
  • Olive oil
Of the Pork Fillets
  • STEP 01
    Clean the fillets and cut each in 2 servings. If you have a vacuum device and a Roner, place the fillets in the special vacuum bags and add olive oil, garlic and the aromatic herbs coarsely chopped and follow the steps below. Alternatively marinate without the vacuum device and leave in the fridge until about to cook them.
  • STEP 02
    Seal the bags tightly in the vacuum device and place into the Roner at 60 degrees Celsius for 1 hour. Then cool in ice water and leave in the fridge until ready to use.
  • STEP 03
    Season with salt and pepper and cook on the grill or in the pan.
Of the Celeriac Cream
  • STEP 04
    Peel the celeriac and chop in irregular pieces. Add into a sauce pan with the milk and season with salt and pepper. Cut the vanilla sticks in half, remove the seeds with a small knife and add to the milk together along with the pods. Simmer for a quite some time until the celeriac is soft enough.
  • STEP 05
    Then, strain and mix in a blender along with the butter and then strain through a chinois.
Of the Potatoes
  • STEP 06
    Wash the potatoes and boil them until soft.
  • STEP 07
    Leave to cool and cut into quarters.
  • STEP 08
    Fry in a fryer until golden brown.
  • STEP 09
    Sauté the chopped onion, the potatoes, the garlic in the pan, season with salt and pepper and in the end add the chopped parsley.
Of the Grilled Vegetables
  • STEP 10
    Chop the vegetables into a uniform shape, mix with olive oil, salt and pepper and grill.
Of the Sauce
  • STEP 11
    Sauté the onions, garlic, thyme and bay leaf in olive oil.
  • STEP 12
    Finish with the molasses and the Mavrodaphne wine. Leave to boil until half is left (reduction).
  • STEP 13
    Add the demi glace and simmer until about half left.
  • STEP 14
    Strain the mixture through a chinois and finish with butter.