Kasseler poached with bouillon vegetables and chive sauce

Name: Kasseler poached with bouillon vegetables and chive sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Onions; 2 Tomatoes; 7-10 Tbsp Salt; 2-3 Bay leaves; 6-8 black peppercorns; 800 g detached pork chop; 600 g young potatoes; 400 g baby carrots; 250 g Sweet peas; 1 collar Chives; 1 TEASPOON pink berries; 250 g Whipped cream; 7-10 Tbsp Pepper; 1 pinch Sugar; 2 Egg Yolk

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Onions
2 Tomatoes
7-10 Tbsp Salt
2-3 Bay leaves
6-8 black peppercorns
800 g detached pork chop
600 g young potatoes
400 g baby carrots
250 g Sweet peas
1 collar Chives
1 TEASPOON pink berries
250 g Whipped cream
7-10 Tbsp Pepper
1 pinch Sugar
2 Egg Yolk

Directions

1
Onions peel and quarter. Clean and wash the tomatoes and carve them crosswise. Boil onions, 2 litres of water, salt, bay leaves, tomatoes and peppercorns. Add meat, bring to the boil again and cook over medium heat for about 1 hour. In the meantime, wash the potatoes thoroughly, brushing with a brush if necessary. Clean the carrots (possibly leave some green), scrape and wash them.
2
Clean and wash sugar snap peas. After 30 minutes of cooking time add the potatoes, bring to the boil again. After another 15 minutes add the carrots and bring to the boil again. Last 5 minutes, add the mangetouts. Wash chives, shake dry, put 2-3 stalks aside for garnishing. Cut the rest of the chives into fine rolls. Crush the pink berries. Lift out the meat, cover and let it rest for a while. Measure out 150 ml stock. Bring cream and stock to the boil and let it boil down at low heat for 6-8 minutes. Season with salt, pepper and sugar. Remove from the stove.
3
Crush the pink berries. Lift out the meat, cover and let it rest for a while. Measure out 150 ml stock. Bring cream and stock to the boil and let it boil down at low heat for 6-8 minutes. Season with salt, pepper and sugar. Remove from the stove. Whisk the egg yolks with a fork. Stir some sauce drop by drop into the egg yolk and then stir into the sauce. Stir chives, except for 1 teaspoon for garnishing and pink berries, except for a little bit for garnishing into the sauce. Cut the meat open. Arrange on a plate with potatoes, carrots, mangetouts and sauce. Sprinkle with chives and pink berries and garnish with chive stems
4
Whisk the egg yolks with a fork. Stir some sauce drop by drop into the egg yolk and then stir into the sauce. Stir chives, except for 1 teaspoon for garnishing and pink berries, except for a little bit for garnishing into the sauce. Cut the meat open. Arrange on a plate with potatoes, carrots, mangetouts and sauce. Sprinkle with chives and pink berries and garnish with chive stems