Rinse the dill and rub dry, remove the coarse stems. Cut the cress into small pieces. Chop the kitchen herbs (leave a few for garnish).
Beat the egg whites together with 1 pinch of salt until very stiff.
Cut the pork fish diagonally into 1 1/2 cm thick slices, season with salt and pepper. Heat the oil in a heavy frying pan and fry the fillet slices in it for 2 minutes on one side.
In the meantime, stir in the salt, kitchen herbs, breadcrumbs, pepper and curry.
Reduce the heat to low and turn the meat pieces to the other side.
Place snow as a bonnet on top of the meat. Put the lid on the roasting pan, cook everything together for another 5 minutes (or place it briefly under the broiler). Serve immediately, garnish with herbs.
Recommended side dishes: broccoli vegetables with a hollandaise sauce and a long-grain rice-wild rice mixture.
Appetizer recommendation: Tomato soup
Dessert recommendation: Chocolate cream with whipped cream
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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