SHARE
THE RECIPE
WILD BOAR FILLET WITH CELERY ROOT PUREE
-
COOKING DURATION
-
SERVES
-
DIFFICULTY
INGREDIENTS
- 2 wild boar fillets (250 gr each)
- 100 ml TOP Balsamic Vinegar with honey
- ½ finely chopped onion
- ½ finely chopped celery
- 1 finely chopped small carrot
- 1 crushed garlic clove
- ½ tsp black pepper grains
- Salt
- 1 tsp oregano
- 1 tsp rosemary
- 50-60 ml Horio Sustainable olive oil
- 1 tea cup white wine
PUREE INGREDIENTS
- 1 celery root 600 gr
- 1 small potato
- 1 tblsp Horio Cow Butter
- Salt, pepper
EXECUTION
-
In a bowl, prepare marinade: put fillets, TOP Balsamic Vinegar with honey and the rest of the ingredients except for salt and Horio Sustainable olive oil. Put in the fridge for 6 hours.
-
Peel off celery root and potato and boil in cold water until soften. Heat Horio Sustainable olive oil in a grill pan and grill the fillets, after drying them from the marinade. Grill at every side, place in a pan and bake in a preheated oven at 200 C for 20 minutes.
-
Drain celery root and potato and put in the same pot, adding Horio Cow Butter and salt and pepper. Mash with a hand blender and leave aside.
-
In a pan, sauté all marinade ingredients, not the liquid ones, deglaze with wine, then add the liquids of the marinade along with a glass of water or broth and cook in low heat until thick. Use a fork to squash vegetables and create a sauce. Add salt, pepper, thinly slice fillets and serve with puree. Garnish with sauce.
RECIPE HAS BEEN MADE WITH
TOP BALSAMIC VINEGAR WITH HONEYRECIPE HAS BEEN MADE WITH
TOP BALSAMIC VINEGAR WITH HONEYINGREDIENTS
- 2 wild boar fillets (250 gr each)
- 100 ml TOP Balsamic Vinegar with honey
- ½ finely chopped onion
- ½ finely chopped celery
- 1 finely chopped small carrot
- 1 crushed garlic clove
- ½ tsp black pepper grains
- Salt
- 1 tsp oregano
- 1 tsp rosemary
- 50-60 ml Horio Sustainable olive oil
- 1 tea cup white wine
PUREE INGREDIENTS
- 1 celery root 600 gr
- 1 small potato
- 1 tblsp Horio Cow Butter
- Salt, pepper
