Description
Zart rosafarbener Kasseler Lachsbraten, saftig und mürbe, von feiner Rauchwürze durchzogen. Jeder Bissen schmilzt auf der Zunge, saftige Fasern glänzen appetitlich und entfalten vollmundigen, herzhaften Geschmack.
Ingredients
Scale
- 1 portion Kasseler Lachsbraten (smoked pork loin roast)
- Water, as needed
Instructions
- Preheat your oven to 160°C (320°F) using the convection (Umluft) setting to ensure even heat distribution throughout the cooking process.
- Prepare a piece of aluminum foil large enough to wrap and cradle the Kasseler Lachsbraten. This will serve as a makeshift roasting vessel to help retain moisture and prevent the meat from drying out.
- Pat the Kasseler Lachsbraten dry with paper towels to remove any excess moisture. Place the roast in the center of the prepared aluminum foil.
- Fold the sides of the aluminum foil upwards and twist the ends to form a boat or ‚Schiffchen‘ shape. Ensure that the aluminum foil is snug around the sides of the meat but remains open at the top. This setup allows steam to escape while keeping the meat moist.
- Transfer the foil-wrapped roast onto a baking tray, then pour a small amount of water over the Kasseler Lachsbraten, just enough to lightly cover the bottom of the foil boat. The water will help create steam and keep the meat juicy during roasting.
- Place the baking tray with the roast on the middle rack of the preheated oven. Roast the Kasseler Lachsbraten for 45 minutes. Throughout the roasting process, periodically check the water level in the foil boat and add a little more water if it evaporates, ensuring that there is always a thin layer of water at the bottom.
- After 45 minutes, carefully remove the roast from the oven. Allow it to rest for a few minutes before slicing. Use caution when opening the foil, as hot steam may escape.
- For serving, slice the Kasseler Lachsbraten thinly if serving cold for a buffet, or cut into thick slices to serve warm with traditional sides such as fried potatoes (Bratkartoffeln) or sauerkraut. Enjoy the roast while it is still juicy and tender.
Notes
If you prefer not to use aluminum foil, you can substitute with parchment paper or baking paper to form the roasting packet. There are also foils available that are lined with baking paper on the food side, which are highly recommended. The suggested roasting time of 45 minutes remains the same, regardless of the size of the roast. Periodically adding water is crucial to prevent the meat from drying out.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
