Pork roll with sauerkraut and mushrooms

Servings persons

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.

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.

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.

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.

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.