Recipe Tip: Pork Fillet with Celeriac and Mushrooms

Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Constantin Fischer serves succulent pork fillet and mushrooms with celeriac, which has been left whole and baked in the oven.

Ingredients

• 600 g pork fillet
• 1 tablespoon coffee beans
• coconut oil
• salt
• 250 g white mushrooms
• 250 g chestnut mushrooms
• 1 white onion, peeled
• 250 ml coconut milk
• 125 ml vegetable stock
• 1 handful dried cranberries
• 1 cinnamon stick (3 - 4 cm)
• 1 bay leaf
• 1 slice(s) ginger
• 2 strip(s) lemon peel
• salt
• lemon pepper
• peanut oil
• 1 small celeriac
• 3 clove(s) garlic, peeled
• 6 sprig(s) thyme
• 2 sprig(s) marjoram
• olive oil

Steps

1. Preheat the oven to 180 °C. Tear off 3 approx. 60 cm long sheets from the aluminium foil and lay out flat.
2. Place the celeriac on top, add the herbs and garlic and drizzle with olive oil. Wrap well in the foil and cook in the oven for about 2 hours. Lightly salt and slice to desired size when serving.
3. Clean white mushrooms and chestnut mushrooms and chop. Peel onion, halve and cut into fine strips.
4. Sauté onion and mushrooms in a pot with some peanut oil and deglaze with coconut milk and stock. Simmer for 30 minutes.
5. Add the cranberries, bay leaf, cinnamon and ginger and simmer gently for a further 10 minutes.
6. Add lemon zest and season with salt and pepper, let infuse. Cut the trimmed pork fillet into 3 pieces and slowly fry in coconut oil, add coffee beans until brown on all sides and pink in the middle.
7. To serve, slice and season celeriac, and plate up with carved slices of pork fillet and mushrooms.