Pork escalope from topside with malt mayonnaise and crispy romana salad

Pork escalope from topside with malt mayonnaise and crispy romana salad

Ingredients for 4 persons

Pork escalope from topside:

roasted salad:

  • 2 small romaine lettuce
  • 40 g butter
  • 30 g roasted whole hazelnuts
  • 10 ml hazelnut oil

garlic:

  • 8 pieces of Chinese garlic
  • 40 g butter

malt mayonnaise:

  • 300 ml malt beer
  • 5 g malt powder
  • 10 ml balsamic vinegar
  • 4 ml soy sauce
  • 1.5 g agar

sauce:

  • 200ml reduced pork gravy
  • 40 ml craft beer
  • 2 g maple syrup

garnish:

  • dried lettuce leaves

Preparation

roasted salad:

  • Froth the butter and place the halved lettuce in it on the cut surface. Fry until the salad is light brown. Salt lightly and turn once. Add the hazelnuts and pour in the oil. Pour over and keep warm.

garlic:

  • Cook the garlic in salted water until soft and then glaze in the butter. Flame briefly with a blow torch.

malt mayonnaise:

  • Reduce the malt beer to 100 ml and add the other ingredients. Bring to the boil once, place in a bowl and let cool. Mix finely in the mixer until it has a creamy consistency. Pour into a piping bag and refrigerate.

sauce:

  • Thicken the jus with cornstarch and pour in the beer. Don't let it boil anymore, stir in the maple syrup and let it stand. Season to taste with salt.

pork escalope from topside:

  • Heat the pork escalope from topside according to the preparation recommendation in pan at medium heat for approx. 4 min. each side or in deep-fryer at 170°C for approx. 4 min.

Serving

Distribute the jus and place the FVZ pork escalope from topside. Arrange the salad and place the garlic on the opposite side. Dab on the malt mayonnaise and put on the dried lettuce leaves.

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