Pig's chin, Cardamom Leaves, bell pepper and celeriac

Marcel Fischer is a versatile chef, lost to his Thuringia and her rich eating traditions. The cresses are an obvious extension of this for him.


  • Lupine Cress

For the pig's chin:

  • 1 kg of parched pork chin
  • 50 g of tomato paste
  • 15 cl of red wine
  • 50 g of paprika puree
  • 7 Cardamom Leaves
  • 2 sticks of cinnamon
  • 2 carrots
  • 1/2 celeriac
  • 2 onions
  • 15 g of paprika
  • 5 g muscovado sugar
  • salt
  • pepper
  • veal gravy

For the bell pepper jam:

  • 100 g peeled red pepper
  • 20 g shallot
  • 20 g jelly sugar
  • 2 cl white wine vinegar
  • 1 sprig of rosemary
  • salt

For celeriac puree:

  • 1 kg of celeriac
  • 100 g of butter
  • 100 g of cream
  • pepper
  • salt
  • celery salt

For the marinated pepper ribbons:

  • 2 red peppers
  • 2 cl of thistle oil
  • 1 sheet of Cardamom Leaves
  • salt


Brown the pork chin all around and add carrot, celery and onions. Then add tomato paste, sugar and paprika and fry briefly.

Deglaze with the wine, reduce to half and top with the gravy. Add the Cardamom Leaves and cover for 90 minutes in the oven at 160°C.

Remove the meat, reduce, blender, pass the gravy and warm the pork chin in it. For the jam, finely chop the bell pepper and shallot, mix all the ingredients and compose.

For the puree, cook the celery in salted water. Smoke the celery briefly, blender along with the warm butter and cream and season.

Burn the peppers and peel them. Divide into quarters and vacuum with the other ingredients. Cook in a 65°C water bath for 20 minutes.

Dress all the components on the plate, spoon the gravy and garnish with the Lupine Cress.


Spa & Golfresort Weimarerland

Weimarer Str. 60, Blankenhain
Tel. 0049 36459 61640

Recipe: Marcel Fischer
Source: Culinaire Saisonnier 88 - Spring 2018

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