Suckling Pig Carre in Mustard Crust with Sweet and Sour Lentil Vegetables And

Season the suckling pig carre with salt, season with pepper, sear in oil and then cook in the stove at 160 degrees for 5 minutes. For the crust, sauté two diced shallots in a little butter, add the mustard and cool a little. Fold in one egg yolk and the grated white bread and spread evenly on the meat. Then put the carre in the stove form for three minutes at strong top heat.

Soak the lentils in water for one day. Make in fresh salted water for 10-15 min. and drain. Sauté the remaining shallot cubes in butter, add the lentils and season well with salt, honey, balsamic vinegar and freshly ground pepper. Just before serving, add a tiny bit of chives.

Grate the potatoes and mix with an egg yolk, salt and pepper.

Bake the rösti in oil until done – first put a small amount in the frying pan, then place fresh tarragon on top and cover with the rösti mixture.

For the sauce, bubble up the veal jus and beat with cold butter.

Dressing: Cut the carre between the ribs, place on the lentils, put on the hash browns and pour sauce all together and garnish with a tiny bit of tarragon.

Drink: Michael Witt recommends a medium red wine with this dish.

Tarragon Roesti

Our tip: Always use fresh chives if possible!

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