ASPIRING STUDENT CHEF FINALIST: SIAN DIXON

Sous Vide Fillet of Pork with Savoy Cabbage Choucroute, Silverskins, Sea Purslane, Pea shoot & Sherry Veal Jus

"I have re-worked a dish using British veal to celebrate British veal farming and a local veal farm to the college. This way I am also considering food miles and supporting the local suppliers and this is the philosophy of the college as well."

Ingredients

  • 2 x 100g portions pork fillet

  • 4 silver skin onions

  • 4 shallots 

  • 200g of Alsace bacon

  • 500ml of red wine

  • 500ml of ruby port

  • 10ml of Jerez vinegar

  • 50ml of Cabernet Sauvignon vinegar

  • 4 mixed baby beets

  • 200g sea purslane

  • 50 g girolles

  • 1 tsp soya lecithin

  • 1 block unsalted butter

  • 1 punnet pea shoots 

  • 2 potatoes

  • 1 garlic bulb

  • 1 bunch thyme

  • 2 pints chicken stock

  • 1 Savoy cabbage

  • Salt and pepper 4 mixed baby beets

Method

1. 1 Veal Fillet, For the Veal, trim the loin of fat and sinew. Portion into 4 x 100g pieces
 
2. 4 silver skin onions, 1 pinch of salt, For the silver skins, peel the onions and cook in boiling salted water for 3 1/2 minutes. Refresh in ice water. Season and rub the veal in sage butter, seal in vac pac and gently cook in a water bath for 60 minutes. Cut in half and trim off the root to make petals of onion. 
 
3. 1 tbsp. of fat, 200g of Alsace bacon, 1 Savoy cabbage chiffonaded. For the choucroute, in a large heavy-based pan, heat the fat. Fry the diced bacon until crisp. Add and sweat the savouy cabbage. Season and keep warm until serving
 
4. 200g sea pursalane 50 g girolles. For the purslane and girolles, pick the purslane from its stalks and keep refrigerated and covered with damp paper until serving, using a damp j-cloth, wipe any dirt from the girolles. With a small sharp knife, scrape the outer layer from the stalk and trim. Keep in a dry container in the fridge until serving
 
5. 500ml of red wine, 500ml of ruby port, 10ml of Jerez vinegar, 50ml of Cabernet Sauvignon vinegar, 1 bunch of sage, 1 shallot. 1 tsp soya lecithin
 
6. 100 ml chicken stock. For the sauce, in a medium heavy-based pan, reduce the alcohol, herbs and shallot to 100ml. Add the chicken jus and reduce to 150ml. Pass through a muslin cloth. Pass through strainer into a liquidizer. Blend with the lecithin for 1 minute. Check the seasoning. 
 
7. To assemble the dish, lay out plates. Gently re heat the choucroute in a medium pan. Add the reduction, and cook for 1 minute, adjust the seasoning if necessary then drain onto a cloth. Divide the mixture into 2 and spoon onto the center of each plate
 
8. Remove veal from bag and fry to colour with foaming butter. Glaze with the reserved, warm veal jus
 
9. Place onto the chou croute
 
10. Lay the onion shells cut-side down in a warm non-stick pan. Bring to a warm temperature and cook until golden. Baste with foaming butter, season and drain on a cloth
 
11. Place 3-4 shells, coloured-side up around the veal
 
12. Melt the butter in a hot pan until foaming. Add the girolles and sea purslane and toss for 20 seconds. Season then drain onto a cloth. Sprinkle around the plate
 
13. Gently heat the sauce, knock in butter
 
14. Serve immediately

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