Herb Fillet with Spring Vegetables

Maybe your new favorite bean dish:

(approx. 50 min.):

Peel asparagus spears from center down, cut ends a tiny bit small, cut beans a tiny bit small on top and bottom and blanch both in light salted water with a flake of butter until al dente, cool.

Scrape carrots a tiny bit with kitchen knife, cut in half lengthwise. Peel the kohlrabi, cut into leaves. Sauté paradeis pulp in a little oil*, add veal stock, simmer briefly and set aside.

Mix well bread cubes with: Egg yolk, peeled, finely diced garlic clove, wild garlic cut into strips, rubbed thyme, finely chopped oregano, chervil, coriander, pine nuts and grated mountain cheese. Also season with vanilla salt and pepper.

Season the pork fish with salt and pepper and fry it briefly in hot olive oil, cover it with the bread crust, press it smooth and place it in a heated stove at 100 °C for about eight to ten minutes – then set the stove briefly to 180 °C top heat for crusting.

Sauté kohlrabi and carrots in a little bit of olive oil*, add beans, asparagus and tomatoes, add a little bit of clear soup, season with salt and pepper and cook until tender. Arrange vegetables decoratively on large plate, pour a mirror with sauce. Cut the crusted fillet into slices and arrange on top.

(*= a little bit on

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