served with a jus, oven-baked vegetables, and potato and garden pea mash
Rolled pork fillet with ham
Quickly sear the pork fillet over a high heat. Season with salt and pepper, then leave to cool.
Spread the slices of ham out.
Dice the chicken meat and quickly mix with the egg, cream and seasoning.
Spread the stuffing on the ham evenly and place the fillet on top of the stuffing. Then roll it all in and fix it with caul fat.
Heat the wrapped pork fillet in the oven at 80°C (fan oven) until its internal temperature reaches 60°C.
Before serving, sear the meat again in a frying pan to obtain a crisp outer surface. Slice and serve.
Veal jus
Preheat the oven to 220°C (200°C fan oven). Mix the bones and oil together in a deep pan. Then cook in the preheated oven for about 30 minutes, mixing regularly using a wooden spoon.
Wash, dry, peel and cut the vegetables up into chunks, add them to the roasted bones, and leave to cook for a further 30 minutes.
Put the bones and vegetables in a pan with the tomato concentrate and sweat the mix for about 2 minutes. Then deglaze with the red wine, using a wooden spoon to scrape up the bits, and reduce by half.
Add the port and reduce by half. Then add the peppercorns, the bay leaves, and 2 litres of cold water. Bring up to boil, then turn down the heat and leave to simmer gently.
After 3 hours, strain the mixture into another pan. Reduce to about 200 ml and season with fine sea salt.
© photostudio C. Bosseler
Oven-baked vegetables
Wash and clean the vegetables.
Halve the tomatoes and slice the courgettes and aubergines (not too thinly); slice the onions thinly lengthwise and cut the pepper into strips.
© photostudio C. Bosseler
Preparation and cooking time: 2 hours
Line a baking tray with greaseproof paper; pile on the vegetables and season with salt and pepper.
Mix the olive oil with the herbs and scatter evenly over the vegetables, then cook in a preheated oven (200°C) for about 15 minutes.
Potato and garden pea mash
Cook the potatoes in salted water until soft (about 30 minutes), then drain.
Cook the garden peas in a separate pan, until they are tender.
Wash the mint; separate the leaves from the stems and chop them.
Heat the milk and melt the butter in it. Mash the potatoes and the peas, then combine with the milk and butter mixture to make a creamy puree.
Add the finely chopped mint and the lemon zest. Season with salt, pepper, nutmeg and lemon juice.
Ingredients for 6 people:
Rolled pork fillet with ham
800 g pork fillet (Marque Nationale)
6 slices raw ham (Marque Nationale)
Poultry stuffing
200 g white chicken meat
1 egg
200 ml cream
Salt
Pepper
Thyme
Garlic
Veal jus
1 kg veal bones
20 tbsp vegetable oil
200 g celery
2 carrots
4 onions
20 tbsp tomato concentrate
300 ml red wine
200 ml port
1 tsp black pepper corns
2 bay leaves
Salt
Oven-baked vegetables
300 g tomatoes
500 g courgettes
300 g aubergines
2 cloves garlic
1 red pepper
2 tsp Provence herbs, finely chopped
60 tbsp olive oil
Salt
Pepper
Potato and garden pea mash
500 g potatoes
1 pinch salt
1 lemon (juice and zest)
4 sprigs mint
300 g cooked garden peas
250 ml milk
50 g butter
1 pinch grated nutmeg
1 pinch pepper
Recipe presented by
Entente Touristique de la Moselle Luxembourgeoise
© photostudio C. Bosseler
Philosophy
Head chef Benny Heinz composes the menus on the MS “Princesse Marie-Astrid” according to the motto: “fresh and regional”. Through his dishes, guests can discover a different side of the Moselle.
In addition, regionally produced foods do not have to be transported over long distances, which is good for the environment.
On board, we cook with regional foods; this way we know who produced them – local farmers for example. You have a different connection to homegrown foods.
