I love making sauces. I believe they are so important to give a dish the correct balance. I remember Michel Roux wrote an entire book on sauces, well over 100. I’m disappointed to say I never purchased it. Most sauces themselves tend to be a balance of acidity(wine), sour(vinegar) and bitter(lemon juice) these are all incorporated together with flour, butter, stocks and creams to give the correct balance and mouthfeel to suit each dish.
To my surprise I found a lager sauce, made from hoppy fresh Pilsner Lager. It leaves a bitter note to a sauce when cooked in the same way wine is used. This is easily balanced with a few staple ingredients. This sauce in turn lends itself so well to the pork as to make it taste a little meatier. The rest of the dish comes together with my newly discovered creamy addictive mash. Healthy all the same though.
Marco Pierre-White once said that potato is only there to stop the butter streaming all over the plate. I’ve found two different styles of mash. One thats so smooth and creamy you hardly need any sauce with the meal. The other being a drier, firmer mash that is perfect for mopping up stews and well sauced dishes. I had a moment of inspiration for this mash after thinking about Cullen Skink. No butter or cream required, just whole Jersey milk. Chop potatoes roughly( you need a buttery one if can find them, baking potatoes will not work) cover with milk. Simmer for 20mins until soft, and mash in the milk. If its a little too soupy, put back on the heat to thicken slightly. Season with salt and pepper. Voila![purerecipe]
- 500g Pork Fillet
- 12 Leaves Sage
- 7-8 Slices Parma ham
- 750g Buttery Potatoes(Elfe, Rooster)
- 750ml Jersey Milk
- 1, Cut into tiny grains Cauliflower
- 15 Baby Onions
- 2 Tbsp Butter
- 1 Tbsp. Sugar
- 3, finely chopped Shallots
- 300ml Pilsner Lager
- 250ml Chicken Stock
- 250ml Beef Stock
- 3-4 Tbsp. Cream
- On some cling film, lay out enough Parma Ham side by side to fit the pork. (You may need 2 pieces) Lay a line of sage leaves, place pork on top and roll up into a sausage. Tighten ends and leave in fridge for at least an hour.
- For the potatoes, chop into rough cubes. Cover with milk, simmer 20mins. Mash with a masher, if you use a blender it may turn into wallpaper paste. Then pass through a sieve and season to taste.
- Heat the butter and sugar in a pan, add the whole baby onions and cook for 10mins. Turning regularly.
- Brown the pork in a pan and transfer to a 180°c oven for 10-12mins. It will be done when either 60°c or slight springback when pressed.
- For the sauce, brown the shallot in a pan. Add the lager and reduce until sticky, add the stocks and reduce by half. Add cream until desired consistency is reached. Season.
- Cook the cauliflower in a knob of butter until beginning to soften, about 6-7 mins.