Preparation of buckwheat soufflés: Heat the milk with a pinch of sugar and the yeast to about 40 °C. Mix with the flour, buckwheat flour and yolks until smooth and leave to rise for an hour. Butter 8 ramekins and sprinkle with breadcrumbs. Beat the egg whites and fold them into the mixture. Fill the molds half full and bake in a water bath at 220 °C top and bottom heat for about 15 minutes.
Preparation of pork cutlets: Fry the pork cutlets in butter on both sides for 15 minutes at low heat. Season with salt and pepper. While frying, pour water over them from time to time. Then cover and let rest.
Preparation of fennel: Cut off the shoots and the green from the fennel bulbs. Cut the fennel into 0.5 cm thick slices, salt and slowly fry in olive oil until golden brown. Pour 1/8 l of Neuburger and stew until the fennel is soft (not crunchy!). Bind the resulting vegetable stock with a little cornstarch to a creamy juice.
Arrange fennel vegetables and buckwheat soufflés on warmed plates, place the pork cutlets on top, cover with the natural juice and garnish with fennel greens.
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