Fillet of Pork with Fennel & Apple Salad, Fennel Puree, Apple Chips & Mustard Seed Vinaigrette

This is based on a recipe by Charlie Trotter

Yield: 4 as Main

4 centre cut fillets of pork (about 180-200g each)
Fennel & Apple Salad (see below)
Fennel Puree (see below)
Green Fennel Sauce (see below)
12 Apple Chips (see below)
Mustard Seed Vinaigrette (see below)

Method

Seal the fillets all over in hot oil. Place the pan in a hot oven (220° C) and cook for about 5-6 minutes. Remove and allow to rest.

Assembly

Place some of the Green Fennel sauce in a pool in the centre of each plate. Place 3 quenelles of Fennel Puree around the centre. Place a mound of the Fennel & Apple salad in the centre of the plate. Slice the pork and place around the salad. Stand an apple crisp upright in each quenelle. Spoon the Mustard Seed Vinaigrette around.

Fennel & Apple Salad

1 cup finely juilienned fennel
1 cup finely juilienned Granny Smith apple (with skin)
Mustard Seed Vinaigrette
Salt & Pepper

Method

Toss all the ingredients together in a medium sized bowl.

Fennel Puree & Green Fennel Sauce

3 small onions – chopped
2 tbs. butter
1 Granny Smith apple – peeled and chopped
4 cups fennel chopped
2 cups fennel fronds, blanched & refreshed.
1 tbs. Pernod
Salt & Pepper

Method

Sweat the onions in the butter. Add the apple and fennel. Continue to sauté for about 5 minutes until the fennel starts to soften. Add about 2 cups of water and simmer for 20 to 25 minutes until the fennel is very soft.
Drain off the liquid and reserve. Puree the fennel & apple in a blender until smooth or pass through a food mill.
For the Fennel Puree – Use about ¾ of the fennel and apple mixture. If desired add a splash of Pernod to liven up the flavours.

For the Green Fennel Sauce – use the remaining ¼ of puree, which has been allowed to cool, and blend in the fennel fronds and enough reserved liquid to make a sauce.

Mustard Seed Vinaigrette

Yield: about 100ml

1 tbs. cider vinegar
70ml olive oil
2 tsp. Dijon mustard
2 tsp. Water
1 tbs. Mustard seeds
Salt & Pepper

Method

Whisk all the ingredients together.

Apple Chips

Yield: 12 chips

12 paper thin slices of Granny Smith apple

Method

Lay the apple slices on a non-stick baking sheet. Place in a 100° C oven for about an hour, or until lightly golden and crisp. Once cooled, store in an airtight container.