PREPARATIONS

• The pork tenderloin should be at room temperature, so take it out of the fridge about 1 hour before cooking.
• Here is the recipe for the Green Apple Oil. You’ll need about 4-5 tablespoons of it.

INSTRUCTIONS

1. First, prepare the Parmesan herb crust. Finely chop parsley, chives, rosemary, thyme, and walnuts. Grate the Parmesan finely. Mix everything together with panko, Dijon mustard, and melted butter in a medium-sized bowl until you get a crumbly mixture. Set aside.
2. Finely chop the parsley and place it in a small bowl. Peel the garlic clove, grate it finely, and add it to the parsley. Halve the lemon and add the juice of one half. Now add the Green Apple Oil and mix everything well. Season with salt and pepper. Set aside.
3. Next, fill a medium-sized pot with cold water. Peel the potatoes, cut them into large pieces, and place them in the water. Boil the potatoes for about 20 minutes.
4. Meanwhile, preheat the oven to 150°C / 300°F. Wash the pork tenderloin and dry it well. Trim the meat, removing the silver skin and any white fat with a sharp knife. Rub a little salt all over the meat and set aside.
5. Heat some clarified butter in a pan and sear the meat on all sides. Remove the meat from the pan and place it on a baking sheet. Spread the herb crust evenly over the entire meat and press it down well. Place the meat in the oven and cook for about 20 minutes until the internal temperature reaches about 55°C / 131°F.
6. In a small pot or microwave, warm the milk and butter until the butter has melted. Set aside. Once the potatoes are soft, drain the water and pour the warm milk and melted butter over the potatoes. Mash the mixture with a potato masher. Season with salt, white pepper, and grated nutmeg. If you want the mash to be even finer, you can push the potato mixture through a fine sieve. Keep the mashed potatoes warm.
7. When the meat has reached its internal temperature, take it out of the oven and let it rest for 3-5 minutes. During this time, the internal temperature will rise to about 60/61°C /140/142°F, making it tender and slightly pink inside.
8. While the meat is resting, divide the mashed potatoes among the plates. After the resting time, cut the meat into thick slices with a sharp knife and place them upright next to the mashed potatoes. Spread the gremolata over the mashed potatoes. Finally, drizzle a little Green Apple Oil on the plate for garnish.

PREPARATIONS

• Wash tomatoes, lettuce, and chives.
• Chop the chives into fine rolls and cut the lettuce into bite-sized pieces.
• Peel the garlic cloves and finely chop or press them.
• Grate the Parmesan finely.
• Line a baking tray with parchment paper.
• Preheat the oven to 200°C/392°F.

INSTRUCTIONS

1. Place the tomatoes on the baking tray. Mix with 1 tablespoon of olive oil and a pressed garlic clove, and roast in the oven for about 15 minutes.
2. Heat 2 tablespoons of olive oil in a medium frying pan and sauté the gnocchi until crispy.
3. Meanwhile, divide the Romaine lettuce between two bowls. In a small bowl, thoroughly mix all the ingredients for the dressing. Evenly distribute the dressing over the lettuce in the two bowls, toss well to coat the lettuce with the dressing.
4. Remove the tomatoes from the oven and distribute them and the gnocchi among the bowls. Toss briefly. Top everything with chives and Parmesan and serve immediately.

1. Preheat the oven to 200°C (400°F).
2. Pluck the parsley leaves from the stalks and chop finely.
3. Place the frozen asparagus and tomatoes on a baking tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast the asparagus and tomatoes in the oven on the middle shelf for approx. 15 minutes until golden brown.
4. Pat the cod dry and then roll in flour. Set aside.
5. Heat 2 tbsp olive oil and 1 tbsp butter in a frying pan over a medium heat. Add the cod and fry on one side for approx. 5 minutes. Carefully flip the fish and fry for a further 1-3 minutes (depending on the thickness of the fish). At this point, the fat in the pan can be poured over the fish with a spoon so that the side that is facing up does not dry out.
6. Remove the pan from the heat and arrange the fish on plates. Warm the plates in advance if you like. Put the pan back on the heat.
7. Now pour the juice of half a lemon over the remaining oil and butter in the pan. Stir briefly and allow to warm. Now add the capers, toss well and deglaze whats on the bottom of the pan. Remove the pan from the heat and stir in 1 teaspoon of butter. The sauce can now be poured over the fish.
8. Remove the vegetables from the oven and place on the plates next to the fish. Garnish with parsley and lemon slices.