Roe deer fillet
Combining chocolate with savoury can work amazingly well, especially game and red poultry. Both ingredients have interesting bitters in common. Chocolate makes the dish a bit rounder and adds a touch of sweetness to it. Chocolate is mostly used to flavour the sauce and create a deeper, more intense and round flavour.
Recipe
Roe deer fillets
| ingredients | preparation |
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Mix. |
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Coat the meat with the Mycryo® mixture and set aside in the refrigerator. |
Puree
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Blanche in a 'blanc' (salted water with flour, wine vinegar, lemon and spices mixed through it). |
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Puree the salsify, add the other ingredients and mix. |
Apples
| ingredients | preparation |
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Mix. |
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Cut into pieces and sprinkle with the Mycryo®mixture. Fry until golden brown. Decorate on the plate with cranberry compote. |
Sauce
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Fry the mirepoix and game scraps with the Mycryo®. Pour on the rest of the ingredients and boil down to half. |
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Strain and bind with the roux. Finish with some ground pepper and a nub of butter. |
