Sliced Pork Fisherman with Caraway Seeds

Cut meat into fine slices and sear in olive oil. Season with salt and pepper, remove from the frying pan and keep warm.

In the frying pan, sauté shallots and caraway seeds until golden brown and add the mushrooms. Dust with a little flour. Extinguish with red wine, add roast stock and boil by half, add the gravy that has escaped from the meat during roasting, bind with ice-cold pieces of butter (assemble).

Add parsley, crème fraîche and meat, heat briefly, season strongly with salt and freshly ground pepper.

Serve: Serve with rösti.

Chive rösti: Roughly grate potatoes, form in a kitchen towel and squeeze well. Put some butter in the frying pan and spread half of the potatoes evenly on the bottom of the pan. Sprinkle chives on top. Top with the remaining potato chips, do not squeeze the potatoes, overall the hash should remain loose. Turn when one side is well browned, season with pepper and season with salt.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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