Pork Head Meat with Horseradish, Chervil Sauce and Potatoes

Ingredients

• 1 pork bone
• 1 onion
• 2 carrots
• 0.25 knollensellerie (celery root)
• 2 Bay leaves
• 3 allspice berries
• Salt
• black pepper (freshly ground)
• 500 g waxy potatoes
• 150 g fresh horseradish
• 1 bundle chervil (about 30 g)
• 30 g Butter
• 3 tbsp Flour
• 100 ml heavy cream (at least 30% fat)
• 2 tbsp grated horseradish

Instructions

1. 1.

   Wash the pork head. Peel and roughly chop the onion, carrots, and celery root. Place the pork head with the vegetables, spices, salt, and pepper in a pot and cover with water.

2. 2.

   Bring to a boil and simmer over medium heat for 1½–2 hours. Meanwhile, wash the potatoes and cook them with skins in salted boiling water for about 30 minutes.

3. 3.

   Peel and finely grate the horseradish. Wash the chervil, shake dry, pluck the leaves, set aside eight leaves, and finely chop the rest. In a pot melt the butter, sprinkle flour over it, briefly sauté, then deglaze with 400 ml pork broth. Add the horseradish and cream, simmer over medium heat for 10–15 minutes.

4. 4.

   Stir in the chervil, season with salt and pepper. Remove the cooked pork head, separate the meat. Drain the potatoes, peel, slice into rounds, and arrange on preheated plates. Drizzle some sauce, place sliced meat on top, sprinkle with horseradish shavings, and garnish with chervil leaves before serving.