Homemade muscle fillet
To prepare a savory and aromatic muscle, the first essential step is to take care of the brine. The muscles must be clean and carefully prepared, then placed in a container where a consistent brine will be added. This will be prepared from water, salt, and crushed garlic, mixing well to dissolve the salt. The garlic will give an intense and aromatic flavor. Make sure the muscles are completely covered by the brine and leave them in a cool, dark place for 4 days. It is important to check daily during this period to ensure they do not float to the surface, so that a uniform flavor is maintained.
After four days, it is time to prepare the broth in which you will boil the muscles. Choose a deep pot where you will add a combination of dry white wine and water to achieve a refined taste. Spices are essential; you can add bay leaves, peppercorns, coriander, and a pinch of Delikat for an extra flavor boost. Let the mixture come to a boil so that the flavors blend perfectly.
In the meantime, the muscles need to be tied with string. If you do not have string available, a strong cord can work just as well. Tying the muscle is important to maintain its shape during boiling. Once the broth is boiling, carefully immerse the muscle in the hot liquid. Boil it for about 30-45 minutes, ensuring it is cooked evenly. After this time, remove the muscle from the pot and let it cool.
This muscle can be served as an appetizer, accompanied by a horseradish paste, which will add a spicy and refreshing note. If you want to give it a smoky flavor, you have the option to lightly smoke it. Also, in the broth in which the muscle was boiled, you can add a spoonful of sweet paprika to achieve a more vibrant color and a more complex taste. This will transform the dish into a true delicacy that everyone will appreciate. Enjoy your meal!
Ingredients: fresh fillet muscle 1 kg mountain tenderloin (I used a piece) 500 ml dry white wine delicate salt pepper thyme marjoram allspice and brine prepared as follows (a tablespoon of salt per liter of water) 3-4 cloves of garlic.
