Pork Fisherman to Cabbage Florets

measure out a quarter of a liter.

2) Rinse fillet, dry. Heat olive oil. Sauté fillet in it for about 5 minutes on all sides. Season with salt and pepper. Fry for 10-15 minutes over medium heat. In between pour in about 100 ml water.

3) For the sauce, heat 30 g fat. Sauté flour in it. Stir in roast stock, vegetable water and whipped cream. Add cheese and let it melt. Stir and simmer for about 5 minutes at low temperature. Season to taste with salt and freshly ground pepper. Warm the vegetables in the sauce.

4) Rinse kitchen herbs, shake dry and chop very finely. Clean tomatoes, rinse, cut into quarters and remove seeds. Cut flesh into very small cubes. Heat 1 tbsp. fat. Fry breadcrumbs in it. Add tomatoes and kitchen herbs and mix. Spread evenly on the fillet. If necessary, gratinate briefly in the hot oven or under the broiler.

5) Cut open the pork fillet. Serve with cabbage florets and a little bit of sauce. Garnish with fresh herbs and lemon slices. Serve with salt or roasted potatoes.

Drink: cool white wine

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

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