Ingredients

For 4

Garnish

10 peeled pearl onions 
1 dl vinegar
1 dl sugar
500g frozen peas
4 green asparagus 

Meat

700g pork collar
Olive oil

Celery Puré

½ celery 
2½ dl whipping cream

Blanquette sauce

40 g chicken stock 
100 g butter
100 g creme fraiche
35 g pasteurised egg yolks
1 egg
Salt
Pepper
Lemon

Ingredients for the sauce

Pearl onions and morels – or other herbs and mushrooms

Decorations

Herbs and edible flowers 

Method 

Pickled pearl onions:

  1. Start with pickling the onions. Ideally, they should be chilled overnight or for at least a couple of hours.
  2. Bring the vinegar and sugar to the boil and pour over the pearl onions.

Meat:

  1. Tightly roll the pork collar in film. Poach in water at around 70-80 degrees (just below boiling point) until the meat reaches a core temperature of 58 degrees.
  2. Unpack the meat, dry it and let it rest

Celery puré:

  1. Peel the celery and cut into cubes
  2. Bring the celery to boil in the cream until tender
  3. Blend in a blender until smooth or with a hand blender and season to taste with salt.

Blanquette sauce:

  1. Bring the chicken stock and butter to boil in a pan.
  2. In another pan, whip the creme fraiche, egg yolks and egg together with a blender.  
  3. Pour the chicken stock and butter into the pan containing the egg and creme fraiche and heat at a medium heat whilst blending or whipping.
  4. Blend/whip until the source is thick and creamy.
  5. Season with salt, pepper and lemon juice.

Serving:

  1. Brush the meat with the oil and sear on all sides in a hot grill pan or ordinary pan until it changes colour.
  2. Grill the asparagus until it starts to colour on both sides.
  3. Steam the peas in a little butter and water for 1-2 minutes. They’re ready when they’ve become a slightly darker green.
  4. Slice a piece of meat and serve on a plate with the celery puré, asparagus, peas, pearl onions and decorate with herbs and edible flowers as preferred.
  5. Serve the sauce as an accompaniment.