Filet of pork in horseradish milk cooked with radishes
400 g of filet of pork (cleaned and portioned)
1 l milk
SteirerKren to flavour the milk
1/2 teaspoon of pepper
1/2 teaspoon of caraway
bundle of spices consisting of thyme, parsley and bay
2 2 handfuls of radishes with green part
2/3 of which halved (with green part)
1/3 cut into fine slices
a red apple cut into fine slices
1 teaspoon of deep fried SteirerKren
1 teaspoon of SteirerKren
Salt, sugar, pepper
Bring milk to a boil, add all flavours and season generously – the horseradish flavour needs to stand out. Add filet, bring to a boil and then simmer with lid on. The time required depends on the thickness of the filet and the desired doneness. Tip: After poaching in milk, you can also fry the filet all around.
"Fried radishes": Heat pan well. Sear one third of the finely chopped radish halves, season with salt, sugar and pepper, add teaspoon of SteirerKren.
"Radish salad": Mix radish slices with sliced apple, 1 teaspoon of SteirerKren, lemon juice, olive oil, salt and pepper into a salad.
First of all put the fried radishes on the plate, then place the filet on these, and finally put the salad on top. Sprinkle with deep fried horseradish.