Season with pepper, herbs and thyme de Provence. Brown in olive oil with garlic and then sauté in the oven at 180 degrees.
For the chutney, remove the skin from the mango and dice. Sauté the mango cubes with honey, a little tap water, chopped basil and finely chopped, seeded chili.
Douse the mixed greens in salted water, then place a flake of butter on top.
Put the greens as a bed in the middle of the plate. Put the wild boar saddle on top and saute mango chutney thus.
dry” (traditional bottle fermentation) from the Nahe.
Our tip: Fresh basil is much more aromatic than dried!