John Myers
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Pork Fillet with Cabbage Meatballs and Biggi Salad
The perfect pork fillet with cabbage meatballs and biggi salad recipe with a picture and simple step-by-step instructions.
flesh
- Pork tenderloin
- Clarified butter
- Salt and pepper
- Chopped rosemary
- Freshly chopped thyme
- Dried chilli
the sauce
- Ground garlic clove
- White balsamic vinegar
- Philadelphia double cream setting
- Ice cold butter
the herb pancakes
- White cabbage
- Waxy potatoes
- Salt
- Pepper
- Freshly cut lovage
- Cinnamon blossom spice
- Freshly grated nutmeg
- Eggs
- Ground old white bread
- Olive oil
the salad
- E.G. Lettuce
the dressing
- Buttermilk
- Grated fresh Parmesan cheese
- Lime (juice and zest)
- Estragon mustard
- Olive oil
- Pepper and salt
- Parify the fillet and wash it off briefly with lukewarm water. Put the clarified butter against them in a pan or grill plate and heat it up. Now put the fillet in and season it according to the list of ingredients. Sear both sides for 5 minutes each. During this time, start with the cabbage patties.
The cabbage patties
- Grate or slice the potatoes and cabbage in a tall bowl. Now add the ingredients according to the list and mix well. Now form meatball-like portions out of the finished mixture and place them on a grill plate in which you have heated oil beforehand. Fry for 5-7 minutes on both sides. Please do not turn over in between, as they should take color really well.
- Put the ingredients for the dressing in a shaker and shake well. Rinse the lettuce and pluck it into bite-sized pieces. Put in a kitchen towel and whirl dry. Put the salad in a bowl and pour the dressing over it. Mix well.
- Now it’s the turn of the sauce for the fillet. Place the pan with the medallions on the stove and the heat at three-quarters high. As soon as the clarified butter starts to take temperature, add the ingredients for the sauce. Mix well with a whisk and heat the medallions in it.
- Everything ready !!! Arrange the plate and enjoy. I add some black Hawaii salt to finish the medallions.
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