Summary

Ingredients

• 1 pork fillet (s)
• 1 bunch rocket
• 1 some cocktail tomatoes
• 1 lemon (s)
• some parmesan, (shavings shaved)
• Extra virgin olive oil
• 2 bay leaves
• 2 cloves garlic)
• salt
• pepper

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Instructions

1. Brush the washed and carefully pared pork fillet with olive oil, season with salt and pepper, vacuum seal with the bay leaves and the sliced garlic cloves. Cook in a water bath at 60 ° for 90 minutes.
2. Cut the cold fillet into wafer-thin slices and arrange on plates. Season with salt and pepper from the mill, spread the rocket and the quartered tomatoes on the meat, drizzle with lemon juice and a little olive oil and sprinkle with the parmesan shavings.
3. I don`t own a sous vide cooker, but use the oven and a cast iron roaster without a lid. However, a wireless roast thermometer is essential for this. Heat the water in the roaster on the stove to the desired temperature and put it in the preheated oven. Constant monitoring of the temperature and possibly small readjustments enable me to maintain a constant water temperature of +/- 1 °. The temperature setting of the oven should be tested beforehand.