Alpen Surf & Turf

Ingredients

• 1 celeriac
• 75 g milk
• 20 g walnut butter
• 50 g butter
• 250 g butter
• 0.5 apple
• 5 cm horseradish
• Salt
• Pepper
• 600 g pork loin (65 °C)
• 1 head of fresh garlic cloves, halved
• 5 sprigs rosemary
• 5 sprigs thyme
• a pinch sea salt
• 1 tsp Olive oil
• 2 tbsp walnut butter
• 75 ml olive oil
• 25 ml pumpkin seed oil
• 100 g pumpkin seeds
• 0.5 bunch fresh garlic blossoms or garlic cloves
• 0.5 bunch Basil
• 0.5 bunch nettle
• Salt
• Pepper
• 1 piece cheese (Steirkas)
• 2 pieces alpine salmon
• 2 sprigs lemon verbena
• 2 bunch radishes
• olive oil
• rapeseed oil
• Salt
• 7 large king oyster mushrooms
• 0.5 bunch Chives
• rapeseed oil
• Salt
• Pepper
• 1 tbsp apple balsamic
• 3 tbsp olive oil
• a pinch sea salt
• a pinch pepper
• 1 piece vineyard peach
• 1 tsp Mustard
• honey
• decorative flowers (and sprouts)
• Watercress
• rosemary
• thyme
• Basil
• lemon verbena
• Chives

Instructions

1. 1.

   Apple-horseradish-celeriac cream: Heat 250 g butter with a pinch of salt in a pot until it becomes walnut butter. Peel and dice the celeriac, cook in salted water until tender then drain. Warm milk and add 50 g butter, then blend with an immersion blender until smooth. Add pumpkin seed oil. Season with walnut butter, salt and pepper.

2. 2.

   Pork loin: Preheat the steamer to 100 °C. Trim the pork loin, cover with herb mix and wrap in cling film. Cook in a preheated oven at 100 °C for about 20‑30 minutes until internal temperature reaches 65 °C. Season the pork with salt and sear briefly in a pan with walnut butter, rosemary, thyme and garlic.

3. 3.

   Pumpkin seed pesto: Toast pumpkin seeds in an oil‑free pan until fragrant, then cool. Place the seeds in a tall container. Remove basil and nettle leaves, add them with sliced garlic to the seeds. Add pumpkin seed oil and olive oil, blend with an immersion blender until smooth. Season with salt and pepper. Sprinkle grated Steirkas cheese over the seasoned pork.

4. 4.

   Alpine salmon tartare: Fillet alpine salmon and dice into small cubes. Smoke the tartare with spruce needles. Cover with cling film and refrigerate. Fry lemon verbena leaves in a light oil. Thinly slice radishes, lightly salt them. Just before serving, mix the salmon with a touch of lemon verbena, salt and a few drops of olive oil. Wrap the mixture in a radish rind using cling film and divide into five equal portions.

5. 5.

   Wine‑vine peach dressing: Combine apple balsamic, salt, pepper, peach, mustard and olive oil in a bowl. If the dressing is too thick, thin it with a little water.