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: 200 ml chardonnay; 200 g pork trimmings; 2 whole eggs; ½ red onion; 500 ml vegetable stock; 50 ml double cream trimmings from pork fillet; 1 carrot; Mixed fresh herbs; 60 g wild rice; 100 g vegetable mirepoix; Pinch mixed spice; 2 shallots; 50 g flour; 400 g pork fillet; 2 smoked tonka beans, grated with a micro-plane; 80 g chantenay carrots; 40 g puy lentils; 50 ml madeira; 50 g fresh breadcrumbs; 50 g ground wild rice; 100 g Californian prunes; 50 g cider; 150 ml fresh green apple juice; 100 g spring cabbage; 8 medium asparagus spears; 600 ml brown veal stock; 100 g peas in pod; 50 g Sage Derby cheese; 1 egg white; 30 g extra fine French beans

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