Bavarian Root Meat

For the gravy, boil the poultry stock in a saucepan, season with sugar, salt and vinegar. Add new spices, pepper and coriander seeds, bay leaf and slightly pressed juniper berries and let the broth cool down.

For the meat, fry the pork fish in a frying pan over medium heat in the oil on all sides and place in the broth, marinate in it for 1 day until cooled. On the following day, remove the meat from the marinade, pour the marinade through a sieve and collect it.

For the vegetables, peel the carrot, onion and celery, clean and rinse the leek and cut it into thin strips. Sauté the vegetable strips in a saucepan at low temperature in the oil until soft, add the marinade and bring to the boil once. Add the pork fisherman with the garlic and ginger to the saucepan and cook just below boiling point for 15 to half an hour until juicy.

Remove the meat and keep warm, also remove the garlic and ginger. Pour the gravy through a sieve, reserving vegetable strips. Beat half of the gravy with mustard, horseradish cream and butter. Season with a little freshly grated nutmeg and, if necessary, salt.

To serve, cut the pork fish into 1 cm thick slices and place in deep plates with the vegetables and a little horseradish sauce.

Finally, add freshly grated horseradish and chive rolls.

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