Braised Kasseler with lukewarm asparagus salad

Name: Braised Kasseler with lukewarm asparagus salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Stalk leek (approx. 350 g); 8 (approx. 750 g) Tomatoes; 1 small onion; 1 TEASPOON clarified butter; 1 TABLESPOON Tomato paste; 100 ml dry white wine; 2 TEASPOONS Instant vegetable stock; 2 Garlic cloves; 12 baby potatoes; 750 g tripped chop of Kasseler; 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1/2 bunch Lemon thyme; 300 ml Milk; 1 TABLESPOON White wine vinegar; 3 TABLESPOONS Rapeseed oil; 7-10 Tbsp white pepper; 8 TABLESPOONS Olive oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Stalk leek (approx. 350 g)
8 (approx. 750 g) Tomatoes
1 small onion
1 TEASPOON clarified butter
1 TABLESPOON Tomato paste
100 ml dry white wine
2 TEASPOONS Instant vegetable stock
2 Garlic cloves
12 baby potatoes
750 g tripped chop of Kasseler
1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
1/2 bunch Lemon thyme
300 ml Milk
1 TABLESPOON White wine vinegar
3 TABLESPOONS Rapeseed oil
7-10 Tbsp white pepper
8 TABLESPOONS Olive oil

Directions

1
Clean the leeks, washing the green parts and cutting them into pieces. Carve tomatoes crosswise. Dip briefly in boiling water, rinse with cold water and peel the skin. Put skin aside.
2
Cut the tomatoes into quarters, remove the seeds and add to the tomato skin. Cut the tomato quarters into slices. Peel and chop onion. Heat clarified butter in a pot. Fry onion in it. Add tomato paste and sauté briefly.
3
Deglaze with white wine and 400 ml water. Stir in stock. Add the leek, tomato skin and seeds. Cover and simmer for about 10 minutes. Halve the leek lengthwise and cut diagonally into pieces.
4
Peel and halve the garlic. Peel and wash the potatoes. Wash and dry the cured pork loin. Pass the tomato stock through a sieve directly into a roaster. Put the smoked pork loin in. Spread leek, garlic and potatoes around the Kasseler.
5
Cover and braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Wash and peel the asparagus and cut off the woody ends. Cook in boiling salted water with 1 pinch of sugar for 10-12 minutes.
6
Wash the thyme, dab dry, put something to garnish aside. Heat the rest of the thyme with milk and 1 pinch of salt in a pot (do not let it boil). Let it simmer for about 10 minutes at low heat.
7
Drain the asparagus, rinse with cold water and drain. Put them on a plate. Whisk vinegar and rapeseed oil, season to taste with salt, pepper and 1 pinch of sugar. Sprinkle the asparagus with it. When the cooking time is over, add tomato wedges to the smoked pork loin and braise for another 6-8 minutes.
8
Skim off approx. 100 ml of steaming stock. Add olive oil and mix up briefly with a hand blender. Mix into the remaining braising stock and season to taste with salt and pepper. Pour the thyme milk through a sieve, season with salt and mix with a hand blender until frothy.
9
Spread milk foam on the asparagus. Garnish with thyme. Serve the Kasseler with the tomato-porree-vegetables and the asparagus.