Mairübchen wild herb salad with cam

Name: Mairübchen wild herb salad with cam
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Carrots; 300 g Mairübchen; 1 TEASPOON Mustard seeds; 6 Stem(s) Parsley; 1 Organic Lemon; 5 TABLESPOONS Olive oil; 125 ml + 2 tablespoons of milk; 30 g Butter; 60 g + 2 tablespoons flour; 6 Stem(s) Chervil; 1 crock of red sorrel; 3 Stem(s) Pimpinelle; 3 Eggs (size M); 40 g Common wheat semolina; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pork cutlet (approx. 125 g each); 2-3 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Oil; 1/2 TEASPOON Honey; 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Carrots
300 g Mairübchen
1 TEASPOON Mustard seeds
6 Stem(s) Parsley
1 Organic Lemon
5 TABLESPOONS Olive oil
125 ml + 2 tablespoons of milk
30 g Butter
60 g + 2 tablespoons flour
6 Stem(s) Chervil
1 crock of red sorrel
3 Stem(s) Pimpinelle
3 Eggs (size M)
40 g Common wheat semolina
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pork cutlet (approx. 125 g each)
2-3 TABLESPOONS Breadcrumbs
4 TABLESPOONS Oil
1/2 TEASPOON Honey
7-10 Tbsp Cling film

Directions

1
Peel and clean carrots and Mairübchen. Slice or cut carrots lengthwise into thin strips. Cut or slice Mairübchen into thin slices.
2
Roast the mustard seeds in a pan, take them out, let them cool down and grind them in a mortar. Wash parsley, shake dry and put 2 stems aside. Remove leaves from the remaining stems and chop finely.
3
Wash the lemon hot, grate dry and thinly grate the peel. Mix mustard seeds, lemon peel, parsley and 3 tbsp. olive oil. Halve the lemon and squeeze the juice of one half.
4
Heat 125 ml milk and butter. Stir in 60 g flour and continue stirring until the dough comes off the bottom of the pot as a lump. Put the dough into a bowl and let it cool down. Wash the chervil, 2 stems of parsley, sorrel and pimpinella and shake dry.
5
Pluck the leaves from the stems. Chop all leaves into small pieces, except some for garnishing.
6
Mix 1 egg and chopped herbs. Stir 1 egg and herb egg into the choux pastry one by one, then stir in the semolina. Season the dough with salt and pepper. Remove the dough with 2 tablespoons of dumplings and let it simmer in boiling salt water for 5-8 minutes.
7
Dab the meat dry, cut in half and tap even flatter between the foils. Season with salt and pepper. Mix 1 egg and 2 tablespoons of milk. Mix the egg mixture, 2 tbsp. flour and breadcrumbs in a deep bowl.
8
Season meat with salt and pepper, then turn in flour, egg and breadcrumbs.
9
Heat the oil in a frying pan. Fry the meat in the oil for about 5 minutes, turning it in portions until golden brown. Remove the dumplings from the water and let them drip off on kitchen paper. Mix the vegetable strips, 2 tablespoons lemon juice, 2 tablespoons olive oil and honey, season with salt and pepper and arrange on plates.
10
Spread herb leaves and semolina dumplings on top and sprinkle with lemon parsley oil. Add the schnitzel.