Gratinated Pork Fisherman With

, salt black pepper, pepper, f.a.d.M. 1 small small e pieces cinnamon stick — adjust adjust — infused hzogener Camenbert

, salt salt alz

white pepper, pepper, f. A.d.M.

4 slices of streaky smoked bacon, — narrow narrow ne slices.

Cut the pork fish into six thick slices, flatten lightly with the flat side of a meat mallet and season with salt and pepper. If you don’t have a meat tenderizer, use a large knife instead and flatten the meat broadside. Remove the skin from the pears, cut them in half and core them. Bring clove, white wine, sugar and cinnamon stick to a boil. Pour in the pear halves and let them bubble once, then remove the saucepan from the heat and let the pears cool in the broth, in between turning the fruit once to the other side. Preheat the oven to 180 degrees. For the chicory vegetables, rinse the cobs, cut them in half lengthwise and remove the bitter wedge. Heat the oil in a frying pan and fry the vegetable halves briefly on all sides. Season carefully with salt and pepper and cover each half with a slice of smoked bacon. Deglaze the pan with veal stock and cook the vegetables in the hot oven for about 15 minutes. Fry the seasoned meat slices in hot oil on both sides for about two minutes. Take them out and put them on a grid. Coarsely crush the white peppercorns and roast them in the drippings.

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