Garden Vegetables in Leek Coat – *

(*) with persipan-gooseberry sauce and pork fisherman Crack the peach stones and take out the inner core (-> persipan). Clean, rinse and finely grate the garden vegetables. Clean, rinse and blanch the leek. Drain well and line small soufflé dishes with the leek leaves.

Sauté the bacon in a little oil and add half of the shallots until soft. Add the grated vegetables and extinguish with the indicated mass (approx.) of the blanching stock. Season with salt and pepper, cover and cook for about ten minutes.

Now fill in the ramekins and cover with the remaining leek.

For the sauce, melt the butter and sauté the remaining shallots in it. Add the cleaned gooseberries and grate persipan over them. Fill up with the vegetable soup. Add pepper, lemon thyme, salt, sugar and nutmeg and simmer for ten minutes.

In the meantime, in a frying pan (with ovenproof handle) with vegetable oil, fry the pork fish briefly on all sides, season with salt and pepper and continue cooking in the stove at 150 °C for about fifteen minutes.

Strain the sauce and then let the crem fraiche melt in it. Cut the fillet into slices. Turn the ramekins with the leek vegetables onto the plates, put the meat on and pour the sauce around it.

Our tip: Use bacon with a fine, smoky note!

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