Ingredients
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4x0.150 kg Black Slavonian pork fillet(flavored with garlic, almond oil, hot peppers and wild fennel)
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0,5 kg pumpkin(ground)
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0.2 kg beetroot
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0.125 kg Butter
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0.06 kg curds
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0.3 l Red wine, cabernet sauvignon
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0.035 kg Sugar
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Wine vinegar and cream with sugar(0.2 l vinegar, 0.075 kg sugar cooked in heavy cream)
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fresh coriandercoarsely chopped
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0.5 l Demi-glace
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0.015 kg Dried blueberries
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hot peppers
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Salt
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Pepper
Directions
Slavonian pork dishes are some of the most popular dishes at Hotel Osijek, a 4-star hotel in the north-eastern part of Croatia. To learn more about the local cuisine check out our interview with Chef Tomica Đukić, Head Chef at Hotel Osijek and Chef to Croatia’s National Football Team.
How to Make it:
- Peel and grate a squash and bake it at 180 degrees Celsius for 45 minutes.
- At the same time, roast the grated pumpkin until it darkens slightly.
- Puree the baked pumpkin together with 0.075 kg of butter and cottage cheese.
- Cut the roasted beets into slices and cook in a pan with sugar, red wine (0.15 l), dried blueberries, hot peppers and butter (0.025 kg) until the sauce is reduced to a thick cream.
- Cook the demi-glas, red wine, butter (0.025 kg) and cream of wine vinegar and sugar until the sauce is combined and you have a thick, smooth sauce. The wine vinegar cream is made with vinegar, sugar and heavy cream (see ingredients section for details).
- Season the black Slavonian pork fillet with salt and pepper and grill until it gets a nicely caramelized surface.
- Heat the pumpkin puree in a pan, add salt and pepper to season and serve on a warm plate with the glazed beetroot on top.
- Then plate the black Slavonian pork fillet, topped with the reduced sauce.
- Finally, decorate the dish with coarsely chopped coriander.
