Season the well trimmed meat with salt and pepper. Fry in hot oil all around and finish over moderate heat so that the meat remains slightly pink in the center. Wrap in aluminum foil and keep warm for 5 minutes. (This keeps the meat especially juicy and prevents the juices from running out.) Arrange the prepared porcini gröstl on plates. Cut the pork lung roast and place it on the gröstl. Pour the Riesling cream sauce over it, spread the pumpkin seed pesto and sour cream over it and sprinkle the pumpkin cubes over it. For the pumpkin seed pesto roasted pumpkin seeds, seed oil and Parmesan grind in a blender. For the porcini gröstl, cut porcini mushrooms into flakes and roast in clarified butter. Add finely chopped onions and fry. Coarsely mash the cooked potatoes, add, season with salt and pepper. Sprinkle in chopped parsley. For the Riesling cream sauce, brown the onions in butter. Dust with flour, pour in white wine and soup, and bring to a good boil. Stir in cream and season with salt, nutmeg and lemon juice. Mix in the butter flakes and blend the sauce.
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