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Recipe: Pork fillet served on creamed scarlet runner beans

Preparation

serves 4

1. Start the day before you want to serve the dish by marinating the scarlet runner beans with salt, pepper and vinegar and leave to stand overnight (adds a pleasant acidity to the beans).

2. Finely dice the onions and sweat in a pan over a low heat with a pale-coloured oil. For a heartier dish, diced bacon can be added. Pour on the whipping cream and add the scarlet runner beans. Leave to boil down until the whipping cream becomes thick in consistency. Season to taste with salt and pepper.

3. To make the blini dough, combine the polenta, flour, milk, yeast, egg and egg yolk to form a dough. Beat the egg whites together with a pinch of salt to form stiff peaks. Fold the beaten egg white mixture into the dough and leave to stand for approx. 30 minutes. Shortly before serving, add the blinis to a hot pan and cook on both sides with a little oil, like small omelettes.

4. Divide the pork fillet into 12 portions – one portion is defined as three medallions. Heat some oil in a pan, season the meat with salt and pepper and fry the fillet pieces quickly on both sides. Then finish cooking for 3-4 minutes in a pre-heated oven at 180 °C on the hot air setting.

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