Pork Fisherman in Vegetable Coat with Goat Cheese Gratinated On

Remove the sinews and excess fat from the pork fish. Season the meat with salt and pepper and fry it in a frying pan with fat for three minutes.

Peel the beetroot and potatoes and cut them into small pieces. Cook in salted water, steam well and mash. Boil the cream with the butter and add it to the mashed turnips and potatoes. Mix everything, season (also with nutmeg) and keep warm.

Cut the carrots and zucchini into small strips with a peeler. Make the zucchini strips five seconds in salted water, the carrot strips ten seconds. Quench both on the spot after cooking in prepared iced water. Then rub dry.

Cut aluminum foil and plastic wrap into on the spot rectangles, place the plastic wrap on top of the aluminum foil. Place the vegetable strips on the foil and spread thinly with the rutabaga puree, the vegetable strips must not be too long. Place the fillets on top and wrap them well and tightly in the foil, like a candy. Then cook these Zuckerl in the oven preheated to 80 °C for about 45 min. Cool for about 15 min., then wrap out of the foil and cut open, preferably with an electric knife.

Mix the fresh goat cheese with honey, salt and the pine nuts and spread it on one cut surface each and let it melt in the oven under the grill coil. Boil the balsamic vinegar and add 50 g of iced

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