Pork Fisherman on Toasted Ciabatta with Straw Tomato …

Chop the chives and parsley. Clean spring leeks and cut into diagonal slices. Cut cheese into narrow leaves. Cut out the house from the vine tomatoes and cut into slices. Season pork fish with crushed black pepper and salt.

Cut the ciabatta into slices. Rinse and drain the frisée. Peel garlic clove and press finely. Cut cress into small pieces. Mix curd cheese with chives, parsley and garlic. Season with salt and pepper.

Fry pork fish in hot clarified butter on both sides until tender. Heat clarified butter in frying pan, fry bread slices on both sides until golden, then spread with curd cheese mixture. Place pork fish on top and cover with tomato slices, season.

Place cheese slices on top. Spread spring leek evenly on top, bake in oven for four to five minutes at 180 °C. Dress frisée with orange juice, juice of one lemon and cooled canola oil, season with salt and pepper.

Serve:

Spread frisée evenly on flat plate. Place the slices of roe on top, sprinkle with cress. Garnish with basil.

486 Kcal – 24 g fat – 39 g egg white – 29 g carbohydrates – 2 bread units : O-title : Pork frisée on toasted ciabatta with vine tomatoes and blue cheese

Our tip: It is best to use fresh herbs for a particularly good aroma!

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