Yield: 4 servings
|850 grams||Pork fillet cut into 4 portions|
|300 millilitres||Olive oil; (10fl oz)|
|500 millilitres||Vegetable oil; (17fl oz)|
|2 \N||Shots brandy|
|4 tablespoons||Soy sauce; (50ml)|
|2 \N||Cloves garlic|
|2 \N||Shallots; (2 to 3)|
|2 \N||Glasses Cava|
|75 grams||Ready to eat dried prunes|
|400 millilitres||Veal jus; (15fl oz)|
|50 grams||Butter; (2 oz)|
Marinade the pork fillet in a little olive and vegetable oil, a shot of brandy, a few sage leaves, the garlic and the soya sauce and leave for at least four hours.
Rosti potato: In the skin boil the potatoes until half cooked, whilst still hot peel them and allow to cool. When cold cut into thin strips and mix with a knob of melted butter, some shredded sage and season with salt and pepper. Heat some oil in four individual omelette pans and fry the potato mix, turning when golden brown. Apple confit: Peel and core the apples and cut into half inch cubes lightly glaze in a pan with a little butter, a squeeze of lemon and some sage until tender, then caramelise with a little sugar.
Prune and cava sauce: Cut the carrot and shallots into a fine dice (brunoise) and sweat in a little butter, when lightly covered add the cava and brandy and reduce by two thirds. Then add the halved prunes and veal jus and reduce by half. Finish the sauce by whisking in a knob of butter and seasoning, do not boil away.
Season the pork and colour lightly in a frying pan, in a wok heat the two oils together carefully, when hot enough add the pork and remove from the heat, allow to cook through.
In a small ring put a layer of the apple confit on four plates, then place the rosti potato on top, slice the cooked pork and arrange around the apple, finish with the sauce and some deep fried sage.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.