John Myers
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Wild Boar Fillet with Canarian Truffle Potatoes and Green Beans in Iberian Ham
The perfect wild boar fillet with canarian truffle potatoes and green beans in iberian ham recipe with a picture and simple step-by-step instructions.
For the wild boar fillet
- 1,2 kg Wild boar fillet
- 300 ml Wild fund
- Oil
- 1 packet Soup vegetables
- 2 Pc. Onion
- 3 Pc. Garlic cloves
- 2 tbsp Tomato paste
- 6 cl Port wine
- Salt
- Pepper
- 10 Pc. Prunes
- 10 Pc. Almonds
- 50 ml Cream
- 1 tsp Flour
For the dip
- 1 tsp Thyme
- 1 tsp Juniper berries
- 4 Pc. Bay leaves
- 1 tsp Coriander
- 1 tsp Cloves
- 2 Pc. Sprigs of sage
- 1 tsp Cinnamon
- 500 ml Buttermilk
For the Canarian truffle potatoes
- 1 kg Truffle potatoes
- 2 liter Water
- 500 g Sea-Salt
- 2 tbsp Cress
For the beans
- 300 g Green beans
- 2 tsp Savory
- 1 Pc. Clove of garlic
- Salt
- Pepper
- 80 g Iberico ham
- Butter
For the wild boar fillet and the sauce:
- Before preparation, remove the silver skin from the fillets and leave to rest in the sauce for 24 hours. For the sauce, mix all of the above ingredients together well.
- Remove the fillets from the sauce, dab and fry them in oil on all sides. Place the fillets and half of the finely chopped soup vegetables with a little stock in an ovenproof dish. This is placed in the preheated oven for 30 minutes at 80 degrees. From time to time pour a little stock over the meat.
- For the sauce, fry the remaining vegetables, the onions, the garlic and the tomato paste on the meat in the pan and deglaze with port wine. Pour in the stock and simmer for 20 minutes. Then strain the sauce and season with salt and pepper. Add the prunes, peppered with almonds, to the sauce and let simmer.
- Remove the meat from the soup vegetables and stock and cook for another 30 minutes at 120 degrees. Let the sauce simmer for 30 minutes and thicken with flour and cream before serving. Season again with salt and pepper.
For the Canarian truffle potatoes:
- Wash the potatoes and boil them in 2L water and 500 grams of sea salt for 24 minutes. Drain the water and toss the potatoes again in the pot on the stove until the remaining water has completely evaporated and a white layer of salt has deposited on the potatoes. Arrange on the plate and garnish with cress.
For the beans:
- Roast the savory, garlic, salt and pepper in a saucepan and deglaze with water. Let everything simmer for 10 minutes and sieve. Catch the brew. Wash the beans, cut them to size and blanch them in the boiling stock for 4 minutes, then rinse them in ice water. Wrap 5 beans each in Iberian ham and briefly toss in butter.
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