Herbs-Fed Suckling Piglet Back

Ingredients: 600 g Herbs-Fed Suckling Piglet Back, 150 g chopped pumpkin seeds, 200 g of mixed seasonal mushrooms, 500 g celery, 100 g crème fraîche, 50 g butter

Mushroom Marinade:  80 g white balsamic vinegar, 50 g olive oil, 20 g of walnut oil, salt, pepper, sugar, thyme, garlic

Preparation: Cut the celery into large cubes and boil it soft in a liquid half milk - half water. Squeeze the cooked celery and then puree with butter and crème fraîche. Finally season it to taste with salt and pepper. Mushroom Marinade: Sauté the mushrooms in a pan, remove from heat and pour the marinade over the mushrooms. Leave the marinade to draw for at least an hour. Herbs-Fed Suckling Piglet Back: Take out the bones of the back, clean it, season to taste with salt and pepper. Then fry the piglet on both sides in butter. Next put it into the oven at 80 °C hot air for about 15 minutes. Check that the meat is pink, cool it down and roll it in chopped roasted pumpkin seeds. Then refrigerate. Cut the back into medallions and serve them with celery puree as well as marinated mushrooms.

Products used: Herbs-Fed Suckling Piglet Back