INGREDIENTS

INSTRUCTIONS

Heat the oil in a heavy pan. Carefully place the chopped bones in the pan
without splashing the oil. Roast until evenly . Remove the bones with a
slotted spoon, to a saucepan.
Place the oil back on the heat and carefully add the diced vegetables.
Roast until browned but no black pieces as this can make the stock bitter.
Remove vegetables with a slotted spoon to a sauce pan. Place the oil back
on the heat and carefully add the diced vegetables. Roast until browned but
no black pieces as this can make the stock bitter. Remove vegetables with a
slotted spoon.
Squeeze the whole tomatoes into the saucepan, adding the flesh also. Add
the tomato paste, the thyme, garlic and cover with chicken stock. Bring to
the boil, skim off any foam and set to simmer for 60 minutes.
Salt Crust- Sieve the flour. Add the sea salt. Pick leaves from thyme
stalks and rosemary and chop finely. Add to the flour
Add the egg and yolk and work together on a machine or by hand for 5
minutes. The dough should be firm and pliable. If it is too wet add a
little flour, too dry add a few drops of water. On no account should the
dough be too wet.
Form up into bail, wrap up in a plastic film and allow to relax and the
herbs to permeate through the dough. Place in the centre of the rectangle
of salt crust and roll up the fillet, completely covering it with the
crust. Trim up the ends and tuck under any over-lay. Make sure there are no
holes what-so-ever.
Brush generously with egg wash and place in a hot oven - 475F - for 10
minutes only. Strain off the stock. Skim, bring back to the boil and reduce
by one third. Add a little chopped raw garlic. Salt and Pepper to taste.
Strain through a muslin cloth for a clear stock.
In a hot pan add the blanched garlic cloves and roast gently until golden
brown. Present on a board, garnished with the shallots and garlic and a
sauce boat of the sauce. To serve, break open the crust, lift out the
fillet, slice and garnish with the shallots and garlic. Spoon over the
sauce.
Serve immediately.
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