24. 8. 2020 Pork tenderloin sous vide on celery puree
Raw materials
- 150 g pork tenderloin
- 40 g baby spinach
- 150 g celery
- 50 g potatoes
- 10 g butter
- 20 ml cooking cream
- garlic clove
- olive oil
- rosemary
- salt
- pepper
- nutmeg
How to do it
1
Season the pork tenderloin lightly with salt, pepper and torn rosemary leaves, place in a vacuum bag, drizzle with olive oil and wrap. Cook sous vide at 55°C for approximately two hours. Cut the cleaned celery into cubes and cook in lightly salted water with the potatoes. Once cooked, drain, add butter, cream, grated nutmeg and blend until smooth. Season to taste with salt.
Drizzle olive oil into the pan, add chopped garlic, lightly and slowly fry so that it doesn't turn bitter, add washed baby spinach, add salt, pepper and sauté for a while, but don't stew it so that it doesn't lose its colour and nutrients. Before serving, you can roast the tenderloin on each side.
Products used
9. 3. 2020 Venison loin with sweet potato puree
Hotel Termál builds on the rich spa history of the village Vyhne and thermal water with healing effects. The hotel boasts a wellness area with untreated water from its own thermal spring, which changes daily in the pools. The kitchen is run by chef Ján Kotora, who, judging by guest feedback, maintains a high standard of taste and styling of the dishes served. He has prepared a special recipe for venison loin with sweet potato puree. We tasted it and we can boldly say that Hotel Termál has a cuisine that is not to be praised anymore, but to be tried. In the hotel's restaurant you can choose from the permanent Á la Carte menu, seasonal dishes, chef's specialties but also traditional cuisine.
