Pork Fish on Cream Chanterelles with Potato Wedges in Parsley Pesto

Chanterelles rinse cooled, drain well and clean. Cut large mushrooms in half. Roast pine nuts briefly.

Cut young onion into rolls. Peel tomatoes, remove seeds and cut into fine cubes. Cut onion into small cubes, remove peel from garlic. Clean parsley and remove coarse stems. Hard cheese, parsley, pine nuts, canola oil (cooled pressed), garlic cloves in the hand mixer form, season with salt and pepper and mix well. Remove peel from potatoes, clean and cut into wedges.

Cook in lightly salted water until tender, drain and lightly sauté in butter. Season meat with salt and coarse black pepper.

Heat frying pan with a little canola oil. Roast meat on both sides until juicy.

Heat frying pan with clarified butter. Sauté onions and spring onions until translucent, add chanterelle mushrooms and sauté briefly. Pour in brown veal stock and reduce a little. Pour in whipping cream, season with salt and pepper, add diced tomatoes, reduce a little.

Serve:

Arrange creamed chanterelles as a bed on flat plate. Place meat on top and garnish with leaf parsley. Place potatoes on the side, cover with parsley pesto.

Tip: Instead of clarified butter, you can also use butter in most cases.

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