Pork medallions with green pea mousse

Cut the meat across the grain into 12 medallions approx. 2 cm and wrap each slice of lard. Peel the bulbs, keeping the greens, cut each one in half lengthwise. Peel the garlic, wash and dry the mint.

Heat the oil in a saucepan and fry the medallions in lard for 5 minutes on each side. Put the onion, salt and pepper, add chopped bouillon cube, pour in 200 ml of water and cook covered over medium heat for 20 minutes.

Boil the peas in boiling salted water for 20 minutes, then transfer to another bowl, collect a little liquid. 2 table, set aside spoons of peas, puree the rest with sour cream, garlic and mint. Pour some liquid from under the peas. Blend the puree to a mousse consistency.

Add cumin, salt and pepper to the mousse to taste. Serve pea mousse with medallions in a separate bowl, garnished with whole peas.