Poached pork fillet on lukewarm soup vegetable salad

Ingredients for 4 servings:

• 2 pork fillets (350 g each)
• ½ liter vegetable broth, strong
• ½ liter wine, white, dry
• ½ bunch celery
• 1 kohlrabi
• 4 carrots
• 1 stalk(s) leek
• 100 ml vinaigrette made from white balsamic vinegar, oil, salt and pepper
• 2 tbsp sugar
• 1 bunch of dill
• 3 egg yolks
• 100 ml cream

Instructions

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

Remove the skin and tendons from the pork fillets. Bring the vegetable stock and white wine to a boil in a tall saucepan and add the pork fillets. Immediately reduce the heat; the meat should just simmer, not boil. Let it simmer in the stock for about 15 minutes, then remove the meat and keep warm (in an oven heated to about 80°C). In the meantime, cut the vegetables into equal-sized pieces and sauté in 2 tablespoons of the meat stock until just tender (about 10 minutes), while they should still have some bite. Remove from the pan and place in a bowl. Season the vegetables with salt, pepper, and 2 tablespoons of sugar, then pour over the vinaigrette. Stir well, season to taste, and stir in the finely chopped dill. Reduce the meat/vegetable stock (about 1/4 l) in a small saucepan until reduced considerably, stir in the cream, and reduce again. Finally, add the 3 egg yolks and blend well. The sauce should have a foamy consistency. If desired, thicken with flour, butter, or starch (I prefer a more liquid version). Remove the meat from the oven and carve it. Place the now-lukewarm vegetables on a large platter, arrange the meat pieces on top, and drizzle with the sauce. We don’t eat anything with it, but if you’d like a side dish, you can serve it with boiled potatoes.