Baked Saddle of Suckling Pig with Spinach Cream, Fried Pork Cheek, Carlsbad Dumpling.

To serve 4:

• 400g Suckling Pig Cutlet boneless
• Salt
• Pepper
• Olive Oil
• Ground Caraway
• 200g Pork Cheek
• 100g Fresh Spinach
• 50g Breadcrumbs
• 3pcs Eggs
• 200g Toast Bread
• 20g Parsley
• 20g Butter
• Nutmeg
• 20g Carrot
• 20g Celery
• 20g Onion
• 2dcl White Wine
• 30g Pork Bacon
• Thyme
• 100g Potatoes
• 1dcl Milk

Cooking procedure:
Season the clean cutlet with salt, pepper and caraway. Wrap it in food foil and form it into an evenly shaped roll. Bake the meat in oven at 60°C for approximately 50 minutes. Remove it from the foil and panfry intensely.

Slice the meat off the cutlet and let it roast along with carrot, celery and onion until brown. Then add the pork cheeks and bake again slightly. Add white wine and thyme. Salt the cheeks and braise them until they soften. Cool the cheeks down and cut them into small regular pieces. Cover them in breadcrumbs and fry until gold. Serve immediately.

Boil and strain the rest of the cheek sauce, add caraway and slightly thicken with butter. Dice the toast bread and let it dry up. Add melted butter, milk, yolks, caraway, salt, nutmeg, chopped parsley and mix it all together lightly. Finally add snow of egg whites and wrap the mixture in food foil. Boil in steam for about 25 minutes depending on the dumpling width. Boil potatoes until soft and then whip them to obtain a smooth potato cream. Add butter and blended spinach. Season with salt, caraway and blend into a smooth spinach cream. Complement the dish with roast bacon.

Bon Appétite!

Pavel Buchwaldek, Head Chef of Zlatá Praha Restaurant

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