Pork medallions on cream and zucchini

Ingredients for 4 servings:

• 1 pork fillet(s), cut into medallions
• 250 ml cream
• 150 g crème fraîche
• 500 g zucchini, preferably small
• 50 g Parmesan
• 1 bunch of basil
• Salt and pepper, from the mill
• 1 garlic clove(s)
• 1 tbsp sauce thickener, light
• 20 g clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the cream and 100g crème fraîche to a creamy boil in a pan or wide, uncovered saucepan for 8-10 minutes. Wash and trim the zucchini and cut into thin slices (first halve thick zucchini lengthwise). Finely grate the Parmesan cheese. Pick the basil leaves, set some aside, and cut the rest into not-too-fine strips. Season the reduced cream with salt, pepper, and the peeled and pressed garlic clove. Bring the cream to a boil with a sauce thickener until very thick, then set aside. Season the medallions with salt and pepper on both sides and sear in very hot clarified butter for 1 minute on each side, then remove from the pan. Sear the zucchini in the pan over medium heat until seared (just very briefly!), seasoning with salt and pepper. Stir in the reduced cream and the basil strips. Spread the zucchini cream in a baking dish, arrange the medallions on top, and sprinkle with Parmesan cheese. Spread the remaining crème fraîche on top. Bake in a preheated oven at 200°C (Gas Mark 3, fan oven 9-12 minutes at 200°C) on the second rack from the top for 10 minutes. Then brown on the grill for 2-3 minutes. Serve garnished with the remaining basil leaves.