Pork Medallions with Potato and Chickpea Croquettes

Wash the meat, pat dry and remove the tendons. Then vacuum and cook in the Sous Vide for 90 minutes at 60 degrees. In the meantime, skewer the vegetables, scrape out 1-2 vanilla pods and vacuum seal with olive oil. Be careful not to vacuum seal too tightly, so that neither the vegetables are squashed nor the skewers perforate the bags. Place the vegetable skewers in the sous vide for the last 15 minutes and cook with them.

Remove the meat, pat dry again and sear it on all sides. Season with salt and pepper, cut into 3-4 cm thick slices and place on the plate. Put the spit over it as if you were building a bridge.

Press the potatoes through a press or pound them finely. Knead with egg yolk and season with salt and nutmeg. Shape into balls with wet hands and bread. Fry until golden brown swimming in hot fat. Attention, it goes very quickly!

Process the chickpeas into puree, season with sour cream and spices. Mix in the egg, shape into balls and bread. Bake this at 180 degrees for about 15 minutes.

First bring the wine with a shallot and the pepper to the boil and simmer for about 5 minutes. Melt butter in a saucepan, but do not heat it! Put the egg yolks with lemon juice, water and salt in a saucepan and place it in a hot water bath. Stir with a whisk (better an electric mixer) until the mixture is creamy. Take the saucepan out of the water bath (otherwise the sauce will curdle) and gradually add the melted butter, first teaspoon by teaspoon, then by tablespoon, while stirring constantly. Season to taste with salt, pepper and cayenne pepper and serve immediately.