Soften the potatoes, then peel them. Sauté the shallots in a frying pan with a little oil. Chop the marjoram.
Put the potatoes, shallots, vegetable soup salt, pepper, powder and olive oil in a blender jug and blend finely. If the dip is too thick, dilute with water. Stir in the marjoram and season to taste.
Skin the pork fish and score a pocket lengthwise. Fill the pocket with sage leaves and bacon. Press the opening well and fix it with toothpicks or kitchen string. Season the fillet with salt and pepper, brush with a little olive oil and grill whole.
Slice the fillet and bring to the table with the dip.
Our tip: Use bacon with a subtle smoky note!
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