INGREDIENTS
- – Clear loin 900 g.
- – Puff pastry 1 sheet of 750 g measuring 30 x 40 cm.
- – Fetaed pancetta 300 g.
- – Duxelle 300 g.
- – Pate 150 g.
- – Pancake (non-obligatory) 1 unit.
- – Mustard combine 2 tbsp.
- Grasp:
- – Onion/echalotte 130 g.
- – Garlic 5 g.
- – Portobello mushrooms 400 g.
- – Thyme 2 blades.
- – Crema 30 g.
- – White wine c/n.
- – Manteca c/n.
- – Olive oil c/n.
- – Yolks 2 items.
- Pate:
- – Rabbit or rooster liver 650 g.
- – Onion ½ unit.
- – Small carrot 1 unit.
- – Celery 1 unit.
- – Garlic 2 cloves.
- – Malamado/Cognac/Porto.
- – Onion 200 g.
- – Garlic 2 cloves.
- – Thyme 3 blades
- – Butter 100 g.
WELLINGTON LOMO Do you know him? It’s a meat dish, unfold with many elements comparable to mustard, onions, “la duxelle” and pâté, cooked within the oven wrapped in a sheet of puff pastry.
Glorious grasp class by the genius of Martin Sclippa
PROCEDURE:
For the duxelle:
1. Reduce the onion and portobellos into brunoise. Chop the garlic.
2. Sauté the onion in butter and oil together with the garlic, add the thyme and prepare dinner till translucent. Reserve.
3. Cook dinner the portobellos over excessive warmth in order that they brown and don’t launch as a lot liquid. Add the chopped onion and deglaze with white wine.
4. As soon as the alcohol evaporates, add cream and scale back warmth to low. Season and reserve.
5. As soon as chilly, add the yolks.
For the pâté:
1. Marinate the liver with the mirepoix and malamado in a single day.
2. Reduce the onion into feathers, the garlic into slices and prepare dinner in a pan with the thyme till properly golden and cooked.
3. Take away the liver from the marinade and brown it in a frying pan, taking care to not overcook it. Increase the gold with extra cognac.
4. Course of the whole lot collectively till it is extremely clean.
For meeting:
1. Clear the backbone in order that it’s with out the twine and with out the pinnacle.
2. Season with salt and pepper and seal in a pan on all sides. Let cool on a wire rack and unfold with the mustard combination.
3. Combine the duxelle with the pate.
4. Organize the bacon slices on a chunk of movie, overlapping them evenly so that there’s a floor giant sufficient to roll the loin.
5. Unfold with the duxelle and pate combination, leaving roughly 3 cm free on the high.
6. Place the loin and roll it tightly with the movie. Cool.
7. Utilizing the standard rolling pin, lower one finish of the puff pastry the width of the rolling pin.
8. Reserve chilly.
9. Stretch the remaining puff pastry with a stick in order that it’s simply the fitting dimension to wrap the loin. If the dough turns into too delicate, place it within the fridge for some time. Help it on movie, place the backbone and wrap it tightly with the movie. Cool.
10. As soon as cool, place the trellis, arranging it properly. Brush with golden brown (1 egg, 1 tbsp of cream) and bake in a dry oven at 220ºC, fan II, 25 min after which decrease to 190ºC, fan II, 25 extra min.
