The Duke of Berkshire Rack of Pork

Recipes

Finely dice all vegetables and cook individually until done.
Blanch the spinach in boiling water with ample salt and half the herbs for 2 minutes.
Cool immediately in ice water and mix until smooth. Season to taste with salt and pepper.
Cut the rack of pork into four chops, put them on the grill for a while (2 minutes each side) and roast them in a preheated oven for 8 minutes.
Meanwhile beat the egg yolks and white wine into a fluffy sabayon. Gradually add small cubes of cold butter and finish off with the pickles. Roll all the vegetables in a little clarified butter and season with fleur de sel and pepper from the mill.
Cut the meat into slices and dress the coulis, the sauce and the vegetable mimosa around them.
Finally garnish with a few sprigs of various herbs.

(Stéphane Buyens - Hostellerie Le Fox**)