Crispy Sucking Piglet

Trigger off the back of the Sucking Piglet. Season it with oil, salt and pepper. Slightly fry the back and roast it in the oven at 80 ° C until it is pink.

Ingredients Potato Strudel: 250 g floury potatoes, 2 egg yolks, 90 g flour (grip), 25 g of brown butter, salt, pepper, milk and strudel dough

Preparation Potato Strudel: Make potato dough out of the boiled and crushed potatoes (cold), egg yolks, flour and butter. Fill the strudel dough with the potato filling and roast it in the oven at 160 ° C until it is golden brown.

Ingredients Wirsingweißkraut: 250 g white cabbage strips, 5 large Savoy cabbage leaves (blanched), 50 g béchamel, 100 g cream, salt, pepper

Preparation Savoy cabbage: Boil the cabbage with spiced cream and thicken it with béchamel. Fill the Savoy cabbage leaves and form a roulade.

Products used: Sucking Piglet Back