Johann Lafer: Fillet skewer with caramelized plums and parsnip cinnamon blossom puree

Name: Johann Lafer: Fillet skewer with caramelized plums and parsnip cinnamon blossom puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g frozen plum halves; 4 Shallots; 1 small red chili pepper; 400 g Potatoes; 300 g Parsnips; 7-10 Tbsp Salt; 2 TEASPOONS + 2 tablespoons butter; 1 Cinnamon stick; 150 ml Poultry stock; 100 g Whipped cream; 600 g Pork tenderloin; 2 TABLESPOONS Oil; 3 TABLESPOONS Soy sauce; 7-10 Tbsp Pepper; 2 TABLESPOONS demerara sugar; 100 ml Port wine; 5 Stem(s) Thyme; 1 TEASPOON Cornstarch; 7-10 Tbsp Cinnamon flower salt

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g frozen plum halves
4 Shallots
1 small red chili pepper
400 g Potatoes
300 g Parsnips
7-10 Tbsp Salt
2 TEASPOONS + 2 tablespoons butter
1 Cinnamon stick
150 ml Poultry stock
100 g Whipped cream
600 g Pork tenderloin
2 TABLESPOONS Oil
3 TABLESPOONS Soy sauce
7-10 Tbsp Pepper
2 TABLESPOONS demerara sugar
100 ml Port wine
5 Stem(s) Thyme
1 TEASPOON Cornstarch
7-10 Tbsp Cinnamon flower salt

Directions

1
Let the plums thaw at room temperature. Peel the shallots and cut into slices. Wash the chilli pepper, halve lengthwise and cut into very thin strips. Wash and peel the potatoes, cut into pieces and cook in salted water for about 20 minutes. Wash, peel and roughly dice parsnips. Heat 1 tsp. butter in a pot. Brown the parsnips in it, then add the cinnamon stick.
2
Deglaze with chicken stock and cream and cook until soft for about 15 minutes. Wash the meat and dab dry. Cut pork filet very diagonally into thin slices. Put about 3 slices on a skewer in waves. Heat the oil in a large pan and fry the skewers in it, possibly in portions, turning them over at medium heat for about 5 minutes. Deglaze with soy sauce and season with salt and pepper. In the meantime, halve the plums if necessary. Heat 1 tsp. butter in a frying pan. Sauté the shallots in it until light brown, then take them out. Add sugar to the pan and caramelise until golden brown. Add the plums, chilli and shallots and deglaze with port wine. Simmer the plums for about 3 minutes and season with salt and pepper. Wash the thyme, shake dry and chop the leaves coarsely. Add half of the thyme to the plums.
3
Heat 1 tsp. butter in a frying pan. Sauté the shallots in it until light brown, then take them out. Add sugar to the pan and caramelise until golden brown. Add the plums, chilli and shallots and deglaze with port wine. Simmer the plums for about 3 minutes and season with salt and pepper. Wash the thyme, shake dry and chop the leaves coarsely. Add half of the thyme to the plums. Stir the starch and 1 tbsp. water until smooth and thicken the stock as desired. Puree the parsnips. Drain the potatoes and press them through a potato ricer. Add the parsnip purée and 2 tbsp. butter and season to taste with flower salt. Arrange puree, filet spit and plums and sprinkle with the remaining thyme.
4
Stir the starch and 1 tbsp. water until smooth and thicken the stock as desired. Puree the parsnips. Drain the potatoes and press them through a potato ricer. Add the parsnip purée and 2 tbsp. butter and season to taste with flower salt. Arrange puree, filet spit and plums and sprinkle with the remaining thyme.
5
Preparation time approx. 40 minutes