Alsatian sauerkraut on a green “Hollandaise” with Connoisseur Rustic
- 2,5 kg white wine sauerkraut
- 1 kg smoked and salted pork belly
- A splash of extra vergine olive oil
- 8 fresh bay leaves
- 20 dried juniper berries
- A bottle of young Alsace wine (white, pinot blanc preferably)
- 100 grams butter
- 50 cl vinegar
- A handful flat parsley
- A handful tarragon
- A handful chives
- A handful spring onion
- 100 grams butter
- 100 cl egg yolk
- Freshly ground black pepper to taste
- 175 grams of frozen Connoisseur Rustic Fries p.p.
The Connoisseur Rustic fry was made to feel like home. Its natural look, excellent taste, and natural shape are guaranteed to set the right mood. Sauerkraut pairs well with potatoes, so enjoy!
Quantities can be adjusted as preferred to match the products you get from your suppliers and the basic flavours of your ingredients.
Make 1 kg of pork belly (Pork belly loses 15 - 20% of its weight when stewed). Put the pork belly skin-side down
in a casserole and cover with rinsed, strained, and dried sauerkraut. For larger cuts of meat, score the skin first, so
that the meat won’t contract while stewing. Add white wine to 1 cm above the level of sauerkraut and add 20-25 crushed juniper berries and 8 fresh bay leaves. Cook at 90 degrees Celsius for 5-6 hours on a closed circuit, making sure the liquid does not boil. If the cooking liquid reduces too much, add water. Remove the bay leaves and juniper berries and allow to cool overnight.
Take the pork belly and cut into portions. This is a very rich cut of meat, so 100 grams a portion will be enough.
Strain the sauerkraut and keep the liquid.
Add the green herbs to the liquid in a saucepan, simmer on medium heat. Season to taste with black pepper and a tbsp. of cold butter and blend. Strain the green liquid through a sieve and whisk in equal amounts of egg yolk and keep whisking until the yolk sets due to the increase in temperature.
Directly whisk in 100 grams of cold butter and leave to cool. Sear the pieces of pork belly in a hot non-stick pan and glaze with a tiny bit of vinegar. While hot, heat with the sauerkraut and serve on the cold “Green Hollandaise” with the perfectly fried Connoisseur rustic fries. Be generous with the sauce, because these fries are perfect for dipping. Enjoy!