Poached and roasted pork fillet

METHOD
Line a deep baking dish with baking parchment. Melt butter and pick sage leaves.

Cover dish with potatoes, brush with butter and season, repeat process again.

Scatter with sage leaves, place bacon slices on top to make a complete layer. Then cover with 2 layers of potato, repeat bacon and sage and finish with 2 layers of potato.

Bake at 180˚C for approximately 1-1½ hours, take out and press. Set aside.

For pork:
Slice each pork fillet in half. Open out using a knife, so you have a flat piece of pork. Set aside.

For black pudding and apple mousse:
Sweat apples and onions until soft.

Blend black pudding with chicken and egg until smooth, pour in double cream blend until mixed.

Fold apples and onions through black pudding mix.

Stuff pork and wrap in cling film.

Poach in boiling water for 15 minutes, then plunge into ice cold water. Refrigerate for 3 hours.

Grain mustard cream:
Reduce chicken stock by two-thirds.

Add double cream, bring to boil.

Finish with mustard and season.

For service:
Unwrap pork and sear in hot pan, place in oven at 180˚C for 10 minutes.

Place potato on plate, slice and arrange pork fillet. Spoon on sauce.

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