Ingredients
Ingredients for 10 servings:
- 1kg Ardo Gala vegetable mix
- 500g Ardo Carrot puree
- 800g mix for potato tortilla with onion
- 20g Ardo Tarragon
- 20g Ardo parlsey
- 1.2kg pork loin
- 5dl veal sauce
- Grain mustard
- Salt
- Pepper
- Cumin
- nutmeg
- 200g butter
Allergens
Mustard
Milk
Preparation
- Steam the bistro mix 6’
- Heat up the carrot puree, add 100g of butter and season with salt & pepper and cumin.
- Pan or ovenfry the porkloin
- Ovenfry the potatoes, season salt & pepper.
- Panfry the galamix in the rest of the butter, season salt, pepper and nutmeg, finish with the parsley.
- Finish the vealsauce with the grain mustard and tarragon
- Plate the potatoes in the middle, on top the pork loin.
- In a circle around it, the gala vegetables, add some dots of the carrot puree.
- Finish with the tarragon sauce & some chervil
Ardo products used in this recipe
