Mouflon back with Jerusalem artichoke purée, croquettes, roasted garlic, burnt shallot, and mushroom-juniper sauce

Ingredients (2 servings)

Ingredients – meat

  • 2 tablespoons Casas de Hualdo Cornicabra olive oil
  • 2 teaspoons black pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped parsley

Ingredients – purée

  • milk
  • 10 white peppercorns
  • salt

Ingredients – sauce

  • 400 ml beef broth
  • 1 tablespoon dried mushrooms
  • 10 juniper berries
  • 10 red peppercorns
  • 50 ml cream
  • 50 ml cognac
  • 30 g butter
  • salt

Ingredients – croquettes

  • 200 g type C cooking potatoes
  • coarse flour
  • 1 egg
  • 1 teaspoon red Kampot pepper
  • plain flour, beaten egg, breadcrumbs for coating

Ingredients – side dishes

  • 1 clove garlic
  • 1 larger shallot
  • 1 tablespoon Casas de Hualdo Cornicabra olive oil
  • salt
  • white Kampot pepper

For serving

Procedure

1. Clean the meat, sprinkle with a teaspoon of crushed pepper, place in a vacuum bag, add 2 tablespoons of olive oil, and vacuum seal.

2. Clean the Jerusalem artichokes (keep them in water with juice from half a lemon). Then put them into boiling salted water and cook until soft.

3. Blend the cooked Jerusalem artichokes with white pepper and milk. Add enough milk to make a thick purée.

4. Boil the potatoes until soft, let cool, then grate finely, add the egg, crushed red pepper, and gradually add coarse flour.

5. Knead a slightly sticky dough, form into balls, and coat them in the classic three-step breading.

6. Pre-fry the croquettes in oil heated to 150 °C for about 5 minutes. Just to warm them through and firm up, not to brown them.

7. Boil the broth together with spices and mushrooms until thickened, add cognac, cream, and boil again. Before serving, strain, heat, and at the end stir in butter off the heat.

8. Peel the shallot, cut into quarters, and just halve the garlic. Drizzle with olive oil and roast in an oven preheated to 180 °C. Roast until the garlic is soft and golden on the surface. Sprinkle with some crushed pepper. The shallot will be soft but without color, so torch it with a flambé torch.

9. This way you have everything pre-prepared so you can quickly finish, heat, and fry everything.

10. Prepare the meat using the sous-vide method at 57°C for 1 hour and 15 minutes.

11. Once the meat is cooked, remove it from the bag, pat it dry, and sear it quickly in olive oil.

12. After searing, brush it with mustard and coat it in a mixture of chopped parsley and a spoonful of crushed black pepper. Let it rest for at least 3 minutes.

13. Meanwhile, heat the purée and the sauce. Fry the croquettes quickly until golden brown. Heat the garlic and shallots in the oven.

14. Serve on a hot plate, starting with the purée, then the sliced meat, croquettes, garlic, shallots, and add the sauce. Finally, season the meat with Sea Salt Flakes and sprinkle the entire dish with some coarsely chopped chives.

 

Enjoy your meal!

Author: David in the kitchen

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