Herbs-Fed Suckling Piglet Chest

Ingredients for eight servings: 3 pieces of Herbs-Fed Suckling Piglet Chest (furbished), 6 tablespoons Dijon mustard, rosemary, coriander, lavender, sea salt, black pepper, ½ l olive oil

Preparation: Rub in the Herbs-Fed Suckling Piglet Chest with Dijon mustard, rosemary, coriander, lavender, sea salt and black pepper. Layer the breast and put it into a vacuum bag which is filled with olive oil. Then vacuum and steam the meat for about 2.5 hours in the combi-steamer at 100 °C. Afterwards put the breast out of the vacuum bag and press it with a sheet. Keep it in cold storage. After cooling it down plunge and cut it into appropriate portions. Before serving the dish briefly fry the meat in clarified butter and put it into the oven for 15 minutes at 200 °C. Serve with mashed potatoes, season with Yuzu juice, mango ragout, briefly fried baby bok choy and brook trout caviar.

Products used: Herbs-Fed Suckling Piglet Chest