John Myers
Contents
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Ingredients
- 2 Young boar fillets cut into medallions
- 1 Marinade
- 3 tbsp Garlic oil
- 3 tbsp Chilli oil
- 2 sprigs Rosemary fresh
- 1 pinch Coarse sea salt
- 1 pinch Black pepper from the mill
- 1 pinch Chilli (cayenne pepper)
- 300 g Grated carrots
- 1 tsp Parsley smoothly finely chopped
- 1 tsp Freshly chopped chives
- 100 g Cream / sour cream 20% fat
- 0,25 Peperoncino dried ground
- 1 tbsp Lime juice
- 1 Garlic cloves finely chopped and grated in a mortar
- 0,5 Shallots finely chopped
- 0,25 Freshly chopped Boskoop apples
- 1 pinch Sugar
- 1 pinch Hot paprika powder
- 1 pinch Ground white pepper
- 1 pinch Sea salt fine
- 1 tsp Chilli oil
Instructions
- Mix the spices with the oils and place the rosemary sprigs in the oil mixture. Add the medallions to the marinade in a freezer bag and leave to marinate for 24 hours.
- Drizzle the apple pieces with the lime juice so they don't turn brown. Mix the apple, carrots and peperocino in a bowl.
- Mix the sour cream with the oil until smooth, add all the other ingredients and mix everything well. The mixture is now added to the carrots and mix everything well.
- Put the salad in a cool place and let it steep for about 2 hours. Then mix again and season with salt and pepper. This carrot salad tastes very spicy and is delicious.
- Now take the medallions out of the marinade and let them drain a little. Preheat the electric oven to 80 degrees.
- Sear the meat on both sides for about 2 minutes, seasoning with salt and pepper. Then place on the grid (in the middle of the oven) and cook for about 20-30 minutes, depending on the thickness of the medallions.
- We like them with a core temperature of 63-65 degrees, but everyone can do that to their taste.
- Serve on warmed plates with the carrot salad. I did without other side dishes or a sauce. The meat tasted so good with the salad. I didn't want to falsify this great meat taste with a sauce.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 10.3gProtein: 3.1gFat: 13.8g
