Delicious menu: grilled brill, stuffed filet of pork and stuffed apple

STARTER

Grilled brill with Jerusalem artichoke and walnut cream with a sweet and sour chicory salad

Wine tip: Catarratto from Sicilië

MAIN COURSE

Stuffed pork fillet with red cabbage in hay pastry with puree of smoked vitelottes, quince sauce and baked celeriac

Wine tip: Dolcetto d’Alba from Piemonte

DESSERT

Filled apple in puff pastry

Wine tip: Vin Santo from Toscane

Grilled brill

Roughly chop the walnuts and roast them briefly in a frying pan. Put the cream in a pan and add three-quarters of the roasted walnuts (save the rest as a garnish). Heat the cream very slowly at the lowest setting and allow to steep for 60 minutes.

Wash and peel the vegetables and cut the carrots and cucumber into thin slices lengthways. Core the chicory and pull off the leaves. Peel the Jerusalem artichokes and cut one into small cubes. Wrap the remaining Jerusalem artichokes in a large piece of aluminium foil.

For the sweet and sour chicory; peel the ginger root and slice thinly. Deseed the chili and slice it into thin rings. Put the ginger, the chili and the other ingredients for the sweet and sour chicory into a small pan. Add 100 millilitres of water and slowly bring to the boil. Then remove the pan from the heat and allow the liquid to cool.

Pour the walnut mixture through a sieve and cut the brill fillets in half lengthways.

Stuffed pork fillet

Wash and dry the quinces and cut them in four. Core, then put them in a pan with the star aniseed, the white wine and a bay leaf. Add enough water to just cover the quinces. Bring to the boil, turn the heat down and allow to simmer for two hours.

In the meantime, mix the ingredients for the hay pastry and knead into a firm dough. Roll the dough out into a sheet on a flour-dusted work surface, wrap the red cabbage in dough and set aside. Place the figs in a pan, add the white port and allow to soak for 60 minutes.

Remove the figs from the pan (whilst retaining the port), halve four figs for garnishing and cut the rest into small pieces. Set these aside for the filling.
Add the game fond, the other bay leaf and the clove to the white port and bring to the boil. Reduce to a third, then finish the gravy with half the butter.

Peel vitelottes and boil them in lightly salted water until tender. Drain and then place them in the Round Drip Pan.

If the quinces have gone soft, lift them from the pan using a skimmer. Put them in a measuring cup, add the sugar and puree with a handheld blender. Allow to cool and then store the quince mousse in the fridge. Pour the quinces’ cooking liquid through a fine sieve. Measure the quantity of liquid, add the required amount of jam sugar (300 g jam sugar per 500 g liquid) return to the pan and allow to boil gently for 10 minutes. Remove from the heat and allow to cool so a quince jelly develops.

If the pork fillet has a good strip of fat edging it, cut this off and put this on the roulade before it goes in the EGG. If there is no fat use bacon instead. Cut the pork fillet horizontally and open it up on the work surface. Sprinkle salt and pepper on both sides and coat liberally with quince jelly. Lay the pieces of fig on it, slice the brie and then arrange these on the meat. Tie the fillet into a roulade using butcher’s twine. Peel the celeriac.

Filled apple

For the filling; allow the raisins or cranberries to soak in rum for two hours. Finely mince the rosemary leaves. Saw the Alder Grilling Plank into four identical sections and soak these in a tub of water for 60 minutes.

Peel the apples, core them with a melon baller, but leave the underside intact. Generously hollow out the apple and cube the flesh. Mix the apple cubes with the raisins or cranberries, the finely minced rosemary and the other filling ingredients.

Place two sheets of puff pastry per apple on top of each other on a flour-dusted work surface and roll out using a rolling pin until the sheet is big enough to cover the apple. Fill the apple with the filling mixture and cover with the sheet of puff pastry. Cut ‘dough leaves’ from any surplus dough and attach these to the dough covered apple. Brush the dough with egg yolk and sprinkle with sugar. Place an apple on every soaked section of the Grilling Plank.

Grilled brill

In the meantime, heat the Big Green Egg and the Stainless Steel Grid to 180°C. Place the Half Moon Cast Iron Plancha Griddle on the grid, flat side down. Put the aluminium foil-wrapped Jerusalem artichoke package on the grid and close the lid. Bake the Jerusalem artichokes in around 40 minutes. Put the slices of carrot, cucumber and the cubed Jerusalem artichoke in the sweet and sour liquid and marinate for 30 minutes.

Remove the foil packages from the EGG, carefully remove the foil and put the Jerusalem artichokes in a measuring cup. Add the walnut cream and puree to a smooth cream using a handheld blender.
Sprinkle olive oil on the Cast Iron Griddle Half Moon, then season both sides of the brill fillets with salt and pepper and then grill, skin-side down, with the lid closed for 6-7 minutes. Whilst the fish is grilling, you should remove the carrot and cucumber slices and the cubed Jerusalem artichoke from the sweet and sour liquid and allow to drain.
To make the dressing, mix 1.5 tbsp. of the sweet and sour liquid with three tbsp. of olive oil and season with salt and pepper. Sprinkle the dressing on the chicory.

Distribute the sliced cucumber and carrot across the plates. Using the Grill Spatula carefully remove the fish from the Big Green Egg and place it on top of the vegetables. Add some dollops of Jerusalem artichoke cream and insert the chicory into the latter. Garnish with sweet and sour Jerusalem artichoke cubes, the roasted walnuts you set aside and the radish sprouts.

Stuffed pork fillet

In the meantime, heat the Big Green Egg to 180⁰C. Sprinkle a handful of Apple Wood Chips on the glowing coals and place the Stainless Steel Grid. Put the Drip Pan Round with the vitelottes on the grid and smoke the potatoes for three minutes. Remove the Drip Pan Round from the EGG, remove the grid, place the convEGGtor with the legs up and put the grid back in. Wait until the EGG has reached 180°C again.

Remove the potatoes from the Drip Pan Round, put in the red cabbage filled dough and place this on the grid. Then add the celeriac and the filled pork fillet. Drape the pork fat or bacon over the roulade, insert the meat thermometer into the core of the meat and close the lid. Whilst this cooks you can puree the smoked vitelottes with the warm milk and the remaining butter. Season with pepper and salt and then push through a sieve.

After approximately 60 minutes, remove the celeriac and the red cabbage from the EGG. Cook the filled pork fillet until the core temperature reaches 59°C. Then remove the meat from the Big Green Egg and allow it to rest for 15 minutes under aluminium foil.

Slice the celeriac, grill if so desired on the grid and then cut the slices into pleasing triangles. Heat the mushrooms in the gravy for 5 minutes and warm up the vitelotte puree, if necessary. Cut the stuffed pork fillet into appealing slices and section the red cabbage. Put portions of vitelotte puree, filled pork fillet, quince mousse, celeriac and red cabbage on the plates. Ladle on the mushrooms and garnish with halved figs.

filled apple

Leave the convEGGtor and the Stainless Steel Grid in the EGG and keep the temperature at 180°C. Place the sections of plank on the grid and close the lid. Open the daisy wheel so the temperature slowly rises to 200°C.

Cook the apples for approximately 25 minutes until the puff pastry goes a beautiful golden brown. Whilst the apples cook, put the blackcurrants in a measuring cup and puree them using a handheld blender into a smooth coulis. At the end, add a drop of olive oil. Remove the apples from the EGG, garnish with a sprig of rosemary and serve with a scoop of ice cream and blackcurrant coulis.