Quark Herb Medallions with Saffron Sauce

Cut the cutlets into small pieces and fry in olive oil.

For the meat crust, mix curd cheese and one egg yolk with fresh, chopped herbs. Spread the herb mixture on the meat and gratinate in the stove.

For the sauce, add saffron, orange marmalade, whipping cream, paprika spice, kitchen herbs of ginger, balsamic vinegar, Provence and chili spices and simmer well.

First sauté the sugar snap peas, then briefly add half of the halved strawberries and season well with curry, salt and freshly ground pepper. Put the sugar snap peas and strawberries on a plate. Arrange the meat on top, drizzle with the sauce and garnish with the rest of the strawberries.

Baillaury from Banyuls, France.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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