Pork Fisherman in Cognac Pepper Cream Sauce and Cress Potatoes

Sauté the onion in butter until soft, extinguish with cognac and white wine and reduce a little. Pour chicken soup and whipped cream and season with cayenne pepper and possibly some salt. Put the sprig of lemon thyme into the sauce and boil it a little bit. Then remove the lemon thyme and blend the sauce with a magic wand.

Melt the cornstarch in cold water and stir into the boiling sauce, bring to the boil briefly and finally fold in the crushed peppercorns.

Set the sauce aside.

Slightly pound the slices of meat, season with salt and pepper and fry in hot oil on both sides. Then put them in the oven heated to 120 °C for about 15 minutes.

In the meantime, peel the raw potatoes and slice them into matchstick-length strips, wrap them in a kitchen towel and squeeze them well. Heat a little oil and butter in a frying pan and roast half of the potato slices until crispy brown, season with salt and season with pepper. Sprinkle the coarsely chopped cress over the potatoes, form the remaining potatoes on top, turn with a spatula to the other side and roast on this side as well.

Cut zucchini into slices and sauté in hot olive oil. Add garlic and halved tomatoes and sauté briefly. Season with salt and pepper and sprinkle with basil and rosemary needles.

Finally, fry the pork medallions in the foamed water.

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