Finn-Erik Cooks - Carré of pork with lentils and celery salad

Recipe below video

2 medium size chops of pork carré
2 carrots
1 onion
25 grams of Parmesan cheese
2 tbs fresh ginger
3 slices of dried Porcini mushroom
1 star anise
Colorful beets and/or reddish
1 dl of green lentils
2 dl red wine
2 celery stalks 
1/4 root of medium sized celery 
1 apple with good acidity
​6 dl cold water
Soy Sauce
Smoked Seas Salt
Ground pepper
​Chili powder
1 tbs light quark
1 tea spoon of sweet and spicy mustard

I'm using a pressure cooker for this project. If you do not have one, you can use a regular cast iron casserole and spend more time.

Trim the pork carré, removing the bones. You should be left with two nice medallions.

Roast the bones in the oven at 250 degrees Celcius with some oil. Should take noe more than 8-10 minutes.

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Roughly chop onion, ginger, carrots and garlic. Put this in the pressure cooker with some oil, Parmesan, star anise and Porcini mushroom. Add red wine, cold water and the roasted bones. Splash in some soy sauce, smoked sea salt, ground pepper and chili powder. Pressure cook this beauty mix for 1 hour.

Chop the celery root into cubes. Add smoked sea salt, ground pepper, chili powder and some olive oil. 
Roast this in the oven at 250 degrees celcius, using the barbecue function. Your looking for a slight burn in the roasting.

Chop the stalk celery and the apple into fine cubes. 

Mix light quark and sweet and spicy mustard. Add celery root, celery stalk, apple and a pinch of salt. Blend without crushing. Store in fridge. 

Rinse the lentils in cold water and drain them.

Drain the pressure cooked stock/broth.

Cook the lentils in the broth for 25 minutes, soaking up all the broth.

Finely slice some beets and/or reddish using a mandolin cutter.
Fry the pork medallions in a hot pan using olive oil. Salt & pepper. Plate the dish starting with the broth cooked lentils and the pork on top. Spread the betts and put the celery salad on top. Enjoy! :)