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Marinated Pork Fillet With Rosti Potato

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Superchefs 4 Servings

INGREDIENTS

850 g Pork fillet cut into 4
portions
1 Sage
300 Olive oil, 10fl oz
500 Vegetable oil, 17fl oz
2 Shots brandy
4 T Soy sauce, 50ml
2 Cloves garlic
1 Carrot
2 Shallots, 2 to 3
3 Apples
2 Glasses Cava
75 g Ready to eat dried prunes
400 Veal jus, 15fl oz
1 Lemon
1 Potatoes
50 g Butter, 2 oz

INSTRUCTIONS

Marinade the pork fillet in a little olive and vegetable oil, a shot
of brandy, a few sage leaves, the garlic and the soya sauce and leave
for at least four hours.  Rosti potato: In the skin boil the potatoes
until half cooked, whilst  still hot peel them and allow to cool. When
cold cut into thin strips  and mix with a knob of melted butter, some
shredded sage and season  with salt and pepper. Heat some oil in four
individual omelette pans  and fry the potato mix, turning when golden
brown.  Apple confit: Peel and core the apples and cut into half inch
cubes  lightly glaze in a pan with a little butter, a squeeze of lemon
and  some sage until tender, then caramelise with a little sugar.
Prune and cava sauce: Cut the carrot and shallots into a fine dice
(brunoise) and sweat in a little butter, when lightly covered add the
cava and brandy and reduce by two thirds. Then add the halved prunes
and veal jus and reduce by half. Finish the sauce by whisking in a
knob of butter and seasoning, do not boil away.  Season the pork and
colour lightly in a frying pan, in a wok heat the  two oils together
carefully, when hot enough add the pork and remove  from the heat,
allow to cook through.  In a small ring put a layer of the apple confit
on four plates, then  place the rosti potato on top, slice the cooked
pork and arrange  around the apple, finish with the sauce and some deep
fried sage.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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