Pattered meat with cucumber-radish salad

Name: Pattered meat with cucumber-radish salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Cucumber; 1 collar Radishes; 7-10 Tbsp Juice of 1 large lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS Rapeseed oil; 600 g Pork tenderloin; 3 TABLESPOONS Maize starch; 3 TABLESPOONS clarified butter; 200 g lactose-free whipped cream; 1 collar Chervil and chives

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Cucumber
1 collar Radishes
7-10 Tbsp Juice of 1 large lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
5 TABLESPOONS Rapeseed oil
600 g Pork tenderloin
3 TABLESPOONS Maize starch
3 TABLESPOONS clarified butter
200 g lactose-free whipped cream
1 collar Chervil and chives

Directions

1
Wash, clean and peel the cucumber. Radishes clean and wash. Slice both into thin slices. Whisk lemon juice with salt, pepper and sugar. Beat the oil in a thin stream. Mix the vinaigrette with the salad, set aside
2
Wash the fillet, dab dry and cut into thin slices. Put the starch in a deep plate and turn the fillet slices in it. Heat clarified butter in a large pan. Fry the meat in it in 2 portions, turning it for about 2 minutes on each side. Season meat with salt and pepper and remove. Deglaze frying fat with cream and 200 ml water, let it boil down a little bit. Add meat and season to taste
3
Wash herbs, shake dry. Pluck and chop the chervil leaves. Cut chives into small rolls. Mix chives into the salad and season again. Sprinkle chervil over the meat. Serve meat with salad. Serve with baguette bread (ask the baker for lactose-free variety)