Schweinsfischerl with Beer-Cumin Sauce

Preheat the oven to 150 degrees (135 degrees convection, gas mark 2). Remove the peel from the rutabagas and carrots and blanch them in salted water. Soften the beets with the peel, then remove the peel and cut into quarters.

Rinse and dab parsley and chop finely.

Season the pork fish with salt and pepper and brown on all sides in a frying pan with 2 tbsp. clarified butter, then finish cooking in the oven (approx. 20 min).

Remove the peel from the shallots and the garlic and cut them into small pieces, sauté them in a saucepan with 1 tbsp. butter, add the paradeis pulp and the caraway seeds. Add veal stock and beer and cook for about 5 minutes. Season later.

Peel the potatoes, cut them into small slices and fry them in a Teflon pan with 1-2 tbsp. clarified butter on both sides. Season with salt and pepper.

Sweat cooked vegetables in a frying pan with a little clear soup and 1 tbsp butter. Season to taste with salt and freshly ground pepper.

Slice the pork fish, arrange with root vegetables and the potato rosette. Pour the sauce over it and sprinkle with parsley.

Tip: Instead of clarified butter, you can also use butter in most cases.

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