Sauerkraut

• Put the sauerkraut in a pan and add the butter and herbs. Let the sauerkraut soften by stewing it gently for about 10 minutes. Season with salt and pepper and let the sauerkraut cool.

Meat

• Place the pork belly on the counter and season it with salt and pepper and spread the mustard on the inside.
• Remove the leaves from the thyme and sprinkle them on the mustard.
• Once the sauerkraut has cooled, squeeze it well so that most of the moisture is out and spread the squeezed sauerkraut over the meat.
• Now roll up the meat and tie it with butcher's twine.
• Put a knob of butter in the roasting pan and fry the roulade all around until it is nicely colored. Then put the roulade in an oven dish and put it in a preheated oven at 170℃ until the core is 70℃. This takes about 45 minutes. Remove the roulade from the oven and let it rest for at least 15 minutes before you cut it.

Celeriac puree

• For the celeriac puree, peel the tuber and the potatoes and put them on with water and some milk and a little salt. Cook them until done and steam them dry. Mash the tuber with potatoes and add the butter and a little milk. Season with salt, pepper and a little nutmeg.

Mushrooms

• Clean the mushrooms and cut them into equal pieces. Melt the butter and fry the mushrooms. When they are ready, season them with salt and pepper and some chopped tarragon.

Serving

• Put some celeriac puree on the plate and arrange the mushrooms on top. Cut the roulade into slices and place a slice on a quenelle of celeriac puree. Decorate with some radicchio and lamb's lettuce for color.

• Desalt the cod by soaking the loins in water for 24 hours. Change the water every 6 to 8 hours. Once done, remove the pieces of fish from the soaking water, drain and dry well with kitchen paper or a clean tea towel.
• Squeeze the garlic cloves from their skins and crush them lightly in a mortar, but without forming a paste. Take a frying pan (traditionally made of clay), with a diameter sufficient to place the pieces of fish loosely next to each other. Heat a generous layer of olive oil and fry the garlic. If desired, you can add two or three pieces of dried red chilli pepper. Arrange the cod with the skin up in the pan. This last is very important to obtain a good pil-pil sauce. Add more olive oil to cover the fish, just up to the edge of the fillet.
• Place the frying pan on a low heat and move the fish back and forth rhythmically and gently by moving the pan. Keep the heat low and bring the oil to the boil. Poach the fish slowly. A few minutes later white bubbles will start to emerge from the loin, this is the gelatine which is responsible for thickening the sauce by emulsifying with the oil. Continue until all the oil has been absorbed and a creamy sauce has formed, that is the sign that the cod is cooked and ready to serve. Add the chopped parsely on top of the fish.
• In this recipe patience is the essential ingredient for success, the result makes it well worth the effort!

Hard Viennese dough

• First mix the caster sugar, butter, egg, lemon zest and salt.
• Then mix in the baking powder and flour. Do not knead too much, it is mainly a good mix.
• Wrap the dough in plastic wrap and let it rest in the refrigerator for at least an hour.
• Roll out the dough to the desired thickness before use.

Cookies

• Preheat the oven to 210℃.
• Roll out the dough to a thickness of 2 mm. Cut out 24 round slices of 10 cm Ø.
• Place 12 slices on a baking tray lined with baking paper.
• Mix the almond paste with beaten egg until the paste can be piped.
• Pipe balls of paste on the 12 slices of dough and cover them with the other slices of dough. Press the edges all around a little, with your thumbs or with a fork.

Brushing

• Mix the egg and egg yolk and brush the top of the cookies with it. Press 5 almonds per cookie into the top.
• After half an hour, brush the cookies again with egg and bake them in the preheated oven for 10 to 15 minutes.

Sauce

• Fry the deer bones in peanut oil.
• Add the vegetables, bay leaves, garlic, juniper berries, pepper and thyme and fry for a few more minutes.
• Add the veal stock, bring to the boil and skim off the foam.
• Let the stock simmer for four hours on a low heat.
• Pass the stock through a fine sieve, reduce by half and season with salt.
• Finish the sauce by whisking in the cold butter.

Farce

• Puree the skinned deer fillets and half the egg in the food processor.
• Add the cream and season the mixture with salt and pepper.
• Grind the almonds to a coarse powder and mix with the coarse black pepper.
• Season the saddle and the carré with salt, spread the meat thinly with the reefarce and bread the farce with the almond-pepper mixture.

Red beets

• Boil the beets in water and cut them out with a cutter.
• Stew the beets in a few drops of Aceto Balsamico and a knob of butter.
• Meloed onions
• Boil the onions until al dente.
• Cut them in half and fry until golden brown.

Mushrooms

• Carefully brush the mushrooms clean.
• Cut the trompet de la mort into thin strips.
• Fry the mushrooms on a high heat in goose fat and add the chopped shallots at the last moment.
• Cut the chestnuts crosswise on the convex side.
• Peel the chestnuts and remove the brown membrane.
• Boil water and sugar until light caramel.
• Deglaze with veal stock.
• Boil briefly and add the chestnuts.
• Boil the chestnuts in a closed pan until done. Instead of chestnuts, you can also make a piece of gratin Dauphinois.

Nashi pear

• Peel the pear, cut into 8 pieces and remove the core.
• Mix the white wine, apple juice, sugar, cinnamon, vanilla, star anise and boil the pieces in it until al dente.
• Put everything in a vacuum bag and leave to marinate for 12 hours. Or in a closed container if you cannot vacuum seal.

Romanesco

• Cut 12 wedges from the romanesco and blanch them.

Assembly

• Fry the meat on the breaded layer of farce until golden brown, then put it in the oven for 3 minutes on the meat side at 200°C, so that the meat remains pink on the inside. Let it rest for another 5 minutes out of the oven.
• Slice the meat and divide it over the plates.
• Divide the garnish and sauce.

Tartelette deeg

• Meng de ingrediënten in een robot met een haak en laat 1 uur rusten in de koelkast.
• Verwarm de oven voor op 180℃.

  Rol dun het deeg uit met een deegroller en leg in een taartvorm. Plaats een andere taartvorm erop om het deeg te stabiliseren en bak 8 tot 10 minuten (tot ze goudbruin zijn).

Groenteconfituur

• Verwarm de oven voor op 150°C. Maak 3 kleine gaatjes in de aubergine en leg er de helft van de teentjes knoflook in, leg ze op een bakblik samen met de hele paprika's. Zet +/- 1 uur in de oven. Schil de tomaten en snijd ze in reepjes na het verwijderen van de kern. Leg ze op een bakplaat met bakpapier en giet er een scheutje olijfolie, een paar takjes tijm en andere helft van de gepelde teentjes knoflook over. Kook gedurende 2 uur op 150°C Open de aubergine en de paprika, vang het vruchtvlees op, zorg ervoor dat u de zaden of de schil niet weggooit, doe ze in een blender en voeg de halfgekonfijte tomatenblaadjes toe. Mix tot je een gladde en homogene saus hebt.

Krokante groenten van de markt

• Maak reepjes van alle groenten op de mandoline (dit is slechts een selectie, het is mogelijk om andere te selecteren).

Dresseren

• Leg de gekonfijte groentesaus op de bodem van de taart. Schik de reepjes rauwkost mooi op elkaar. Bestrooi met fleur de sel en een draai aan de pepermolen. Maak af met de bloemetjes.