Fillet of spiced pork with herb mousse recipe

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  • Yield: 4 Servings

Ingredients

Bon-Bons and Jus
  • 50 g Sage Derby cheese
  • 50 g fresh breadcrumbs
  • 100 g Californian prunes
  • 2 whole eggs
  • 50 g ground wild rice
  • 50 g flour
  • 600 ml brown veal stock
  • 200 g pork trimmings
  • 100 g vegetable mirepoix
  • 50 ml madeira
  • 2 smoked Tonka beans, grated with a micro-plane
Pork and Mousse
  • 400 g pork fillet
  • 20 g ground wild rice
  • Mixed fresh herbs
  • Pinch mixed spice
  • 1 egg white
  • 50 ml double cream trimmings from pork fillet
  • 5 g mixed fresh herbs
Vegetable Garnish and Apple and Tonka Bean Gel
  • 30 g extra fine French beans
  • 8 medium asparagus spears
  • 100 g peas in pod
  • 100 g spring cabbage
  • 80 g chantenay carrots
  • 40 g puy lentils
  • 2 shallots
  • 1 carrot
  • 60 g wild rice
  • ½ red onion
  • 500 ml vegetable stock
  • 200 ml chardonnay
  • 150 ml fresh green apple juice
  • 2 g agar
  • 2 Tonka beans grated with a micro-plane
  • 50 g cider
  • 50 g fine brunoise of Coxes apple
How to Make It
    Jus
  1. Fry and colour the pork trimmings.
  2. Add the mirepoix and the madeira and bring to the boil, simmer and reduce by half.
  3. Add the veal stock and simmer gently for approximately 30 minutes.
  4. Pass through muslin and a fine chinois.
  5. Correct the consistency and infuse the smoked Tonka beans until the desired strength of flavour begins to appear within the jus.
  6. Pass through a fine chinois once again to remove the Tonka bean debris.
  7. Adjust seasoning and consistency.
  8. Rice
  9. Wash and put the wild rice on to boil in vegetable stock. Reserve for service.
  10. Pork
  11. Trim pork fillet and rub with ground wild rice and spices and herbs.
  12. Place the chilled pork trimmings into a blender and mince, add herbs, seasoning, egg whites and cream to create a mousseline.
  13. Spread on one side of the pork fillet, wrap in clingfilm and chill.
  14. When ready to cook, poach the pork to set the mousse for 1 minute.
  15. Take off the clingfilm and pan-fry to colour, then place in an oven for 10 minutes.
  16. When cooked, remove from the oven and rest in a warm place until ready for service.
  17. Apple and Tonka Bean Gel
  18. Bring the cider and apple juice and tonka bean to the boil.
  19. Cover with clingfilm and leave to infuse until the desired flavour is created from the Tonka bean.
  20. Pass through a clean muslin cloth. Add the agar and bring to the boil. Chill until set in a refrigerator.
  21. Blend the set mixture in a food blender until a fluid gel has been formed, pass once again and add the brunoise of apple. At service point warm not above 80°C.
  22. Bon Bon
  23. Mix the grated Sage Derby cheese, breadcrumbs, egg and the chopped prunes.
  24. Mould into three ball shapes of 40 g each.
  25. Pané using the flour and ground rice. Deep fry at service point. .
  26. Prune Puree
  27. Purée the prunes with a little stock and adjust the consistency and seasoning.
  28. Wash and boil the puy lentils in vegetable stock and refresh.
  29. At service point add to some sweated brunoise of celery, carrot, shallot and shredded spring cabbage.
  30. Vegetable Garnish
  31. Place the baby carrots in water with sugar, salt and a little butter and begin to cook.
  32. Trim the asparagus spears and blanch in boiling salted water.
  33. Pod the peas and blanch in boiling salted water, refresh quickly in iced water.
  34. Trim the extra fine French beans and blanch in boiling salted water, refresh quickly in iced water.
  35. At service point réchauffe the vegetables and toss in butter and olive oil and seasoning.
  36. To Serve
  37. Slice the pork and position on the serving plate. Place the bon-bon next to the pork.
  38. Dress the plate with the prune purée and vegetable garnish.
  39. Finish with the Tonka bean gel and jus to serve. Trim pork fillet and rub with ground wild rice and spices and herbs.
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