Fillet of Spiced Pork with Herb Mousse, Apple and Tonka Bean Gel, Wild Rice, Lentil and Spring Cabbage, Smoked Tonic Bean and Madeira Jus

Name: Fillet of Spiced Pork with Herb Mousse, Apple and Tonka Bean Gel, Wild Rice, Lentil and Spring Cabbage, Smoked Tonic Bean and Madeira Jus
Yield: Serves 4
Ingredients: 20 g ground wild rice; 400 g pork fillet; 50 ml double cream trimmings from pork fillet; 30 g extra fine French beans; 5 g mixed fresh herbs; 1 egg white; 2 shallots; 40 g puy lentils; 60 g wild rice; 1 carrot; 100 g peas in pod; 8 medium asparagus spears; 80 g chantenay carrots; 100 g spring cabbage; Pinch mixed spice; Mixed fresh herbs; 50 g fine brunoise of Coxes apple; 50 g Sage Derby cheese; 2 Tonka beans – grated with a micro-plane; 50 g cider; 200 ml chardonnay; 150 ml fresh green apple juice; 500 ml vegetable stock; 200 g pork trimmings; 100 g vegetable mirepoix; 50 g flour; 600 ml brown veal stock; 2 whole eggs; 50 g ground wild rice; 50 g fresh breadcrumbs

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Pork

400 g pork fillet
20 g ground wild rice
Mixed fresh herb

Starter
Spicy
Spring

Method

Jus

Fry and colour the pork trimmings.
Add the mirepoix and the madeira and bring to the boil, simmer and reduce by half.
Add the veal stock and simmer gently for approximately 30 minutes.
Pass through muslin and a fine chinois.
Correct the consistency and infuse the smoked Tonka