I love to improvise in the kitchen especially on the weekend when I have plenty of time. I wanted to cook something fresh. While looking around in my pantry I saw that I have plenty of lemons. I remembered that once I made some lemony pork cutlet that was very yummy, as I am a big lemon fan, no wonder that I loved it. So far so good. Now I only needed a sauce and some vegetables. Green beans! Yeah that is good. Lately I am on the sabayon run, so it was clear that I am going to whisk a white wine-lemon zabaglione. Some pototaes sure also fit the whole thing, and here I go with the potato-sage leaf sails!
1 pork tenderloin
juice of one lemon
1 tablespoon dijon mustard
1 tablespoon honey
250 g green beans
5 slices ementaler cheese
9 slices of bacon
flour, 1 egg, breadcrumbs
potatoes, sage leaves, olive oil
100 ml white wine
100 ml beef stook
juice and zest of 1 lemon
4 egg yolks
Slice pork and marinate for 30 minutes. Heat butter and fry meat.
With a mandoline slice potatoes and put a sage leaf between two slices. Deep fry in oil.
Cook beans and roll in cheese, bacon and cover in breadcrumbs. Deep fry.
For the zabaglione cook white wine, stock, lemon juice, thyme with salt and pepper, reduce.
Over steam whisk it together with egg yolks for 10-15 minutes.