Broad Beans with Medallions of Pork Fisherman and Mashed Potatoes

Remove the beans from their shells, put them in a saucepan, cover them with water, add the ham and half of the savory. Let it boil briefly, then continue cooking on low heat. After 10 minutes of cooking, add the clear soup. Depending on the thickness of the beans, the cooking time is 20 to half an hour. After cooking, pour the cooking liquid through a sieve into a saucepan, add the whipped cream and the remaining plucked savory. Cook for a few minutes, then remove from the heat and whisk in the cold butter cubes. Season strongly with salt and freshly ground pepper and whisk briefly.

Remove the skin from the potatoes, cook them in salted water and press them through a potato ricer into the boiling milk. Stir in the remaining butter with a whisk, then season with salt.

Cut the pork fish into slices about 3 cm thick (3 slices per person), season them with salt, season with pepper and roast them in a frying pan with a little oil for 2 to 3 minutes on each side. Fry the nettle leaves floating in hot oil for 15 seconds.

Serving: Place a large rosette of the mashed potatoes in the center of each plate (very nice: by piping bag). Surround the mashed potatoes with a wreath of broad beans. Place the medallions in a star shape on top of the mashed potatoes, and the sauce over the beans. Decorate with the carrots and nettle leaves.

Drink: Heinrich Poppenborg empfi

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