Pork Fish in Puff Pastry with Summer Vegetables

A bean recipe for every taste:

Preparation Pork fisherman season with salt and pepper, fry in hot canola oil until hot all around, cool. Peel garlic clove, press. Pluck lovage, thyme, chervil. Spread the sausage meat from the intestine, mix with garlic and herbs and season. Pull the strings from the celery, cut into sticks. Rub the zucchini well with kitchen paper, cut into half moons.

Cut both ends of beans into small pieces, cut cauliflower roses into small pieces and blanch both vegetables in light salted water until al dente.

Peel tomatoes, remove seeds, cut into fillets. Cut off dried tomatoes. Mix one egg yolk with milk (ice cream spread), cut sage into strips, clarify butter for sauce.

Preparation Spread pork fish with herb sausage meat, place on puff pastry sheet with browned side. Mix the rest of the sausage meat with dry tomatoes, spread it on the fillet, smooth it with a damp palette, brush the edge of the pastry with ice cream spread. cover everything together with puff pastry, press the edges of the pastry well smooth with a floured fork. Brush pastry with ice cream spread, pierce air holes with fork.

Bake fillet in oven at 200 °C for ten to twelve minutes.

Beat white wine, juice of one lemon, egg yolks over a bain-marie, then gently add clarified butter, season with salt and pepper. Heat frying pan with clarified butter, brown celery, zucchini. Add the cauliflower, tomatoes, beans and sage.

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