Summary

Ingredients

• 100 g almond (s), chopped
• 4 tablespoon butter
• 2 tablespoon lemon juice
• 8 cl vermouth, white, dry
• 1 cup crème fraîche
• 0.5 ½ cup whipped cream
• 4 tablespoon sauce (mushroom essence)
• 400 g ribbon noodles
• 300 g loin
• 250 g broccoli
• salt and pepper

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Instructions

1. Roast the almonds in the butter until brown, deglaze with the lemon juice and half of the wormwood. Boil the ribbon noodles and broccoli in the water.
2. Fry the loin and remove it from the pan. Mix the gravy with the crème fraîche and the cream, season with salt and pepper. Perfume the sauce with the mushroom essence and serve with the loin, garnish with the almonds. Serve with the broccoli and the ribbon noodles.