For the Ajvar cream, wash mint, dab dry and chop finely. Mix the ajvar, crème fraîche and mint. Season with salt, pepper and lemon juice
Cut the ends off the beans, wash and drain the beans. Simmer in salt water for about 10 minutes. Then drain and rinse in ice water (water with ice cubes) for 2-3 minutes, this way they keep their colour. Drain the beans. Season to taste with salt, coarse pepper and Cajun spice. Place in an ovenproof dish
For the hollandaise sauce, peel and chop the shallot. Boil down (=reduce) 4 tablespoons of water, wine and shallots in a pot on approx. 1⁄3 and let it cool down. Then pour through a fine sieve. Whisk this reduction with egg yolk and whip in a hot water bath until thick and creamy. Melt the butter. Leave to cool slightly. Stir the butter slowly into the egg mixture first, then slowly speed up. In any case, stir continuously to create a lump-free sauce. Season with salt, pepper and lemon juice
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Wash the thyme, shake dry and remove the leaves. Drain the potatoes well. Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes all around for about 10 minutes. Season with coarse salt and thyme
Peel the garlic and cut into thin slices. Wash the chops, dab dry. Season with salt and pepper. Heat 2 tablespoons of oil in an ovenproof pan. Fry the garlic until golden brown. Remove. Fry the chops on both sides for 1-2 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 6-8 minutes. Take out, wrap in aluminium foil and let it rest for a short time
Turn on the oven grill. Spread the hollandaise sauce on the beans and gratinate in the oven for 2-3 minutes. Arrange everything with Ajvar cream and garlic