Blasted pork chop and apple-horseradish sauce with Danish winter herbs

Ingredients for Blasted pork chop and apple-horseradish sauce with Danish winter herbs

Instructions for Blasted pork chop and apple-horseradish sauce with Danish winter herbs

To prepare the Blasted pork chop and apple-horseradish sauce with Danish winter herbs recipe, please follow these instructions:

Sour-sweet apples
Peel the apples, cut them in quarters and remove the core house, stalk and flower. Boil sugar and vinegar. Add the apple pieces and let them boil even when the heat is low. Notice carefully with a knife. Bring them in a glass, cool them and refrigerate them. They can last for at least a month. Some of the juice and apples must be mixed with the sauce.

The meat
Bring the shanks in a pan of boiling water so it just covers. Bring the water to boil again and foam. Add leek, carrot and onion cut into 2-3 cm pieces and the stalks from the parsley. The parsley is stored to sprinkle the fried parsnips. Boil the meat at low heat for 3 hours. Let it cool in the soup until the meat is hot. Take the flesh of the shanks as large as possible. Discard your legs, fat and hard. Boil the layer and gently heat the meat before serving.

Fried parsnips
The parsley peel peeled and halved. Stir them in butter under the lid until they are tender, approx. 7 minutes. Flip them regularly. Add finely chopped onions for the last 2-3 minutes. Season with salt and pepper and sprinkle with chopped parsley. Apple-horseradish sauce Stir a butter bowl of soft butter and wheat flour and place it in 3 dl boiling soup from the shanks. Let the butter bowl boil for approx. 2 minutes before it is removed. Let the sauce boil at medium heat for approx. 5 minutes.

Tear the skull of half a lemon.

Get some juice from the sour apples and a large apple or two small sour-apples in the blender, see photo. Add egg yolk, whipped cream, cream fraiche and lemon juice of half a lemon. Pour the sauce into and blend it all. Add the crushed lemon shale and season the sauce with salt, pepper and possibly. More lemon juice. Put the sauce in a pan again and luncheon it. Taste it with grated horseradish. The sauce must not boil after the horseradish has come in.

Carrots
The carrots are steamed in 1 dl of water with butter. Cut possibly. Carrots in smaller pieces after boiling.

tips:
Instead of buying blasted skins, you can even salt the pigs. Order the swine bark at the butcher 2-3 days in advance. Boil 1 liter of water. Add 160 g of salt and 16 g of sugar and stir until it is dissolved. Turn off the heat. Add 10 peppers and 2 bay leaves. Add 1 liter of water and the cooling layer. Pour it over the meat and refrigerate for 2-3 days. Turn the meat regularly, especially if the meat does not cover the meat. The meat can be boiled the day in advance The rest of the meat can be used for Confit, see August recipe. Sur-sweet apples can be added chili or garlic and used as chutney for fried dishes. Make possible A larger portion The rest of the soup can be used for purified soups If you have not made sweet apples, the sauce can also be made with a peeled apple cooked in the soup and flavored with a little sugar and lemon juice