Alternative Festive Feasting: Rouget, Pasture Pork, Fennel & Absinthe

Is there anything better than coming off the slopes after a day’s exhilarating skiing, to a hearty meal – which looks as good as it tastes? Never forget that we eat with our eyes too…

The Alpina Gstaad, Switzerland,  The Alpina Gstaad/ Urs Homberger

The next bright, bold and beautiful recipe in our Alternative Festive Feasting series comes from all the way from the Swiss Alps. It is courtesy of Chef Marcus G.Lindner, who runs the Michelin starred Le Sommet restaurant at The Alpina Gstaad.

So here’s how to inject a little Michelin starred finesse into your life this Christmas…

Rouget, Pasture Pork, Fennel & Absinthe

rouget-weideschwein

METHOD

ROUGET: Cut the fillets lengthways. Remove the bone crest, salt and fry in olive oil.

SCALLOPS: Remove scallops from the roe and the muscle. Halve and fry in olive oil. Season with Piment d’Espelette and salt.

BABY FENNEL: Glaze with a little olive oil. Deglaze with white port wine and white wine. Then fill it with chicken stock, season with lemon, salt and pepper, cover to tenderise. Halve with minced fennel.

RISOTTO: Glaze the rice in olive oil. Fill with the chicken stock. Bind with butter and Parmesan. Add some cucumber cubes and juice, diced apple, yogurt, mint, dill, salt and lemon juice.

PORK CUBES: Cook the pork shoulder in butter under vacuum at 68 degrees Rohner temperature for 12 hours. Cut the meat, add diced chorizo sausage and pigling sauce. Let it be pressed into a box shape and allow to cool. Cut into cubes and fry. Serve with caviar.

ABSINTHE FOND:Reduce 100ml juice of solid beefsteak tomatoes with two cloves of garlic and a shallot to 2/3. Season with salt, sugar and fresh basil. Finally, pass through and apply quite a bit of olive oil and assemble. Perfume with a good absinthe drink.

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