Pork fillet with potato dumplings

To prepare the fillets

Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C, warm the platter, bowls and plates.

Place 3 slices of Parma ham per fillet on the work surface, overlapping slightly. Season the meat and place on the ham. Place the rosemary on top of the fillets and wrap in the ham. Heat the oil in a large frying pan. Brown the meat all over for approx. 5 mins., remove and place on the warmed platter. Insert the meat thermometer into the thickest part of one of the fillets.

Cook at a low temperature in the centre of a preheated oven for approx. 1 1/2 hrs. The core temperature should be approx. 62°C. The meat can then be kept warm at 60 °C for up to 1 hr.

Strawberry butter

Beat the butter, strawberries and pepper using the whisk on a hand mixer for approx. 2 mins., refrigerate until ready to serve.

Potato dumplings

Push the potatoes through a sieve into a bowl and leave to cool a little. Stir in the flour, add the egg, season and mix by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary. On a lightly floured surface, shape the dough into 4 rolls (each approx. 2 cm in diameter). Cut the rolls into pieces approx. 2 cm long. With a little flour, shape the dough by hand into finger-shaped dumplings that are a little thinner at the ends, place the dumplings on a lightly floured towel. In batches, simmer the dumplings in salted water until they float to the surface. Remove with a slotted spoon, drain well, cover and keep warm. Heat the oil in a frying pan. Add the potato dumplings, fry for approx. 2 mins., add the spinach, allow to wilt, season with salt.