HANOS catering wholesale
Become a customer
Foodxperience

Wild boar rolls

With Bleu d’Auvergne and hotchpotch.

Ingredients

wild boar saddle
Bleu d'Auvergne
Chanterelles
1Granny Smith apple
350gPink Lady apples
350gGranny Smith apples
1kgFloury potatoes
Stock

Preparation

  1. Slice the meat into thin slices, place a small piece of bleu d'Auvergne in between, roll up tightly and insert a skewer to keep it in shape.
  2. Pan-fry the rolls until medium rare and let them rest in a warm place.
  3. Sauté some cleaned chanterelles in butter, season with salt and pepper.
  4. Use a Parisian scoop to make a few apple balls and briefly sauté them as well.
  5. For the "hete bliksem", peel the apples and potatoes, core the apples and cook together with the potatoes and broth.
  6. Cook until tender, about 25 minutes. Drain and reserve the cooking liquid.
  7. Mash the potatoes with the apples and add some cooking liquid to taste.
  8. Place the "hete bliksem" on the plate, cut the wild boar rolls in half and arrange on top of the "hete bliksem".
  9. Add the chanterelles and apple balls, and optionally some extra pieces of bleu d'Auvergne.