Stilton with Pea Puree and Fried Onion Rings

Bring the stilts to a boil in cold water, skim.

Add bay spice, onion, cloves, allspice seeds, cumin, juniper berries, peppercorns and two tablespoons of white wine vinegar and simmer gently for 1 1/2 – 2 hours.

Allow the stilts to cool slightly in the broth. Remove bones and fat and cut the cooked meat.

Peel the onion and cut it into rings. Mix mustard, remaining white wine vinegar, some soup from the stilt, oil, salt and pepper to make a salad dressing and keep the meat pieces warm in it.

For the pea puree, brown the butter in a saucepan. Lightly sweat the onion in it, add the defrosted peas, sugar them, season with salt and pepper. Roughly chop the mint and add it.

Cook the peas in 5 – 10 minutes until soft and mash. Season to taste if necessary.

For the onion rings, peel the onion, slice very thinly, dust with paprika powder and flour and bake loosely in 160 °C fat until done. Drain on paper towels.

Arrange the meat with the puree and onion rings and serve.

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