INGREDIENTS:
1 pork fillet of Joselito pork
150 gr tuna fish cream
50 caper berries slowly baked in olive oil until crispy
1 fresh bergamot orange
16 small dried vine-ripened tomatoes
Seasonal wild herbs and blossoms
Sea salt, black pepper from the mill
PREPARATION:
Roast the pork fillet gently in a pan on all sides, wrap in foil, and cook roughly 25 min. at 65º C in a convention oven. Let the fillet cool thoroughly in the refrigerator for 12 hours and then cut thin. Arrange the tuna fish cream in drops on 4 dishes and place the fillet strips on top. Add the caper berries, wash the bergamot orange in hot water and grate the peel with a Microplane grater onto the fillet strips. Add the vine-ripened tomatoes. Finish off with wild herbs and blossoms. Sprinkle a little sea salt and milled black pepper on top.
