Season pork steak with salt and pepper and roast in hot canola oil on both sides until juicy, cool.
Cut gherkins into slices. Clean, make and peel potatoes, cool and cut into slices. Make eggs, drain when cooled, peel and cut into slices.
Remove seeds from peppers, clean and cut into small strips. Pluck marjoram, pluck parsley and chop coarsely. Peel onions, cut into fine cubes. Rinse radishes, cut roses.
Bring water to a boil, season with white wine, salt and freshly ground pepper to taste, mix in the powdered aspic.
Arrange egg slices, a little bit of paprika, cucumber slices in a shallow glass dish, sprinkle marjoram and parsley, pour aspic on top. Place steak on top, spread remaining garnish evenly on top, sprinkle with parsley and marjoram, baste with liquid aspic and refrigerate for one night (or three to four hours), then turn out, cut in half.
Fry onions in hot rapeseed oil, add potatoes, season with salt and pepper, finally fold in marjoram. Stir mustard well with fruit vinegar and cooled pressed rapeseed oil.
Serve:
Arrange aspic in the large part of a three-piece plate, cover with mustard dressing sideways, arrange radishes in one part, fried potatoes in the other. Garnish with dill sprig.
433 Kcal – 23 g fat – 36 g egg white – 19 g carbohydrates – 1, 5 Be (bread protein
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