Ingredients
- 6x 100% NZ __pork fillets
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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