Pork Fisherman in the Piece with Feta Puree and Pea Cream

(*) It is in any case available in the Asian grocery store in winter, if necessary, take flat-leaf parsley.

The more tender variant to the crispy roasted pork neck. Here a nice pork fish – neatly parried – is marinated with the spices. Then it is gently and carefully roasted in one piece until it is thoroughly juicy, but still a little pink inside. Wrapped in aluminum foil, it is allowed to marinate for a long time before being cut into thin slices for serving.

Clean the meat of all skins and tendons. Roast the spice grains in a dry frying pan, then powder them together with the sugar and salt in a hand mixer or mortar. Rub the meat well with it. Sauté gently in hot olive oil on all sides – do not crisp, but let it brown nicely. Reduce the temperature a little bit, turn the fillet repeatedly and turn it to the other side. Cook for about 15 minutes in this way. The meat must offer elastic resistance to finger pressure. Wrap in aluminum foil and place in the oven at 100 °C for about half an hour. It will be well done, but still juicy.

To serve, cut the meat into narrow slices on a slicer or possibly with a sharp kitchen knife and arrange on a platter. Drizzle with the juices that have collected in the foil.

You pack these slices between

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