Kitchen Herbs Pork Fisherman on Colorful Vegetables

Sauté olive oil, enough herbs and garlic, remove from heat and coat with mustard. Stir the chopped herbs, ground butter, white bread, salt and pepper to make a gratin mixture, spread on the pork fisherman and gratinate in the stove. Cut the pear into wedges, caramelize in sugar and olive oil, add a flake of butter and powdered sugar.

Deglaze with white wine, reduce and thicken with cooled cornstarch. Season the cleaned oyster mushrooms, the zucchini slices and the halved tomatoes, sauté them with olive oil in a grill pan and add the remaining herbs.

For the sauce, reduce the red wine and a corner of stock cube, add herbs, salt and pepper and add enough olive oil. Arrange everything on a flat plate and garnish with a bunch of parsley.

‘semi-dry’ from the Rheingau.

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