Pork fillet with pommes noisettes and chimichurri

Pork fillet with pommes noisettes and chimichurri is delicious banquet food. Chimichurri can be made ready a few hours in advance and set at room temperature 1 hour before eating. Pommes noisettes can be bought at the freezer counter, but homemade, of course, tastes better.


3 tablespoons red wine vinegar

2 dl good olive oil

2 cloves garlic

1 red onion

1 fresh red chili

2 pk fresh leaf parsley

1 pot fresh coriander

1 tablespoon dried oregano

Salt and pepper

Everything is finely chopped and seasoned with salt and pepper. Cover and let the chimichurri rest at room temperature until ready to use.

Hazelnut apples:

750 g almond potatoes

5 egg yolks

150 g butter

Salt and freshly ground pepper

100 g mel

100 g coat ring

2 eggs, beaten together

2 dl frying oil

Peel and boil the potatoes in water, added salt, until tender and let them steam well. Mash them, along with butter, take the mixture off the plate and stir in the yolks, one by one. Season with salt and pepper.

Pour the flour into one bowl, beaten egg in the next and sprinkle in a third bowl. Form small bowls, the size of hazelnuts and turn them in first in flour, then eggs and finally in caving. Put them on a plate, until you have finished cooking all of them. Heat oil to 180 degrees in a saucepan, or use an air fryer or air fryer. Fry french noisettes until golden, preferably in several batches, depending on the size of the pot. Spread them on a plate covered with absorbent kitchen paper. Serve the fries noisettes hot.

Pork fillet:

In the oven: Season the pork fillet with salt and pepper and brown it in butter on all sides, before placing it in a baking dish and frying it in the oven at 200 degrees, until the core temperature is about 70 degrees. Let it rest a little, before cutting into it..

In sous vide: The pork fillet is seasoned with salt and pepper and placed in sous vide at 58 degrees for 1.5 hours, before taking it for a quick round on the grill or in the frying pan, so it has a nice golden color. Let it rest for a few minutes, before cutting it up.


If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.

You can also follow the blog on Facebook .


% d bloggers like this: