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Wednesday, November 30, 2016

Simon Gault's Pork Fillet with a Panzanella Salad

Ingredients

Panzanella

  • 200g sour dough
  • 1x garlic clove, crushed
  • 1x sprig of fresh thyme
  • 25g capers
  • 50g green olives
  • 50g semi dried tomatoes
  • 6x anchovy fillets
  • 80g sheep feta
  • 10g fresh Italian parsley
  • 50ml extra virgin olive oil

Salsa Verde

  • 25g fresh Italian parsley
  • 20g fresh basil
  • 20g fresh tarragon
  • 10g capers
  • 150ml extra virgin olive oil
  • Salt and pepper

Method

Step 1

Making the panzanella and salsa verde

  • Roughly chop bread and slowly fry with olive oil, garlic and sprig of thyme until golden brown. Drain off excess oil by placing on kitchen paper.
  • Dry and blanch capers in deep fryer until crispy, place on kitchen paper.
  • Remove stone from olives and cut in half, slice anchovy fillets into three.
  • In a mixing bowl combine breadcrumbs, capers, olives, tomatoes, anchovy, parsley, feta and oil in a bowl, season and set aside.
  • To make the verde, blanch and refresh all the herbs and remove excess water.
  • Place in a bowl with the capers and oil, blitz with a hand blender until smooth, season with salt and pepper and set aside.

Step 2

Cooking the __pork fillet

  • To prepare the fillet, use a sharp knife tilting up (so as not to touch the meat) to remove the silver skin, starting from the tail end and working towards the butt end.
  • Season the pork with salt and pepper.
  • Heat a fry pan, add the oil and heat until it reaches a shimmer.
  • Place the pork into the pan and seal the fillet on all sides.
  • Place on to an oven tray and cook at 185°C for 10 minutes, or until an internal temperature of 64°C is reached
  • Remove from the oven and rest for 5 minutes

Step 3

Plating up

  • To serve, smear a tablespoon of the salsa verde, place the panzanella, then slice the fillet and fan onto the plate.

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