PARTNERS
Wild Boar Tenderloin with spring onion emulsion and sweet potato
- CourseSecond Course
- Preparation45'
- Difficultyeasy
- Gamewild boar
- Calories700 - 800
- ActivityM 68’ F 94’
- Persons4
Ingredients
N 4 wild board tenderloin (about G 600)
mL 30 Dijon mustard
Thyme, rosemary and parsley to taste
Salt and pepper to taste
For the potato puree
N 2 sweet potatoes
mL 500 cream
mL 500 whole milk
G 20 salt
For the green onions sauce
N 8 green onions
N 2 green chilli (serrano or jalapeno)
mL 250 chicken stock
mL 120 extra virgin olive oil
Salt and black pepper to taste
Preparation
- Peel and dice the sweet potato and cook on high in a small pot with the milk, cream and salt until soft. Then blend until very smooth.
- Cook for 60’’ the previously minced green onion and chilli in the pot of the chicken stock. Blend the green onions in the stock stock with a stick (handheld) blender while pouring the extra virgin olive oil. Season with salt and pepper. Strain the onion emulsion through a fine sieve and save the thick pulp and keep the sauce separate.
- Season the meat with salt and pepper and sear in a hot pan for 3-4 minutes per side until brown. Remove the meat from the heat, brush with the mustard and roll it in the previously minced herbs.
- Serve the plate with meat’s slices on the potato puree and with green onion emulsion around the plate. Garnish it with a spoon of the thick onion and chilli puree.
Other
ChefMichael Hunter
Other Info Kcal 750* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
