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Method:

Cut the red cabbage into thin strips, sauté in butter; add sherry vinegar, blackcurrant, salt and pepper; cook on a low heat for at least an hour.

Roast the doe fillets for 6 mins at 180ºC; add a knob of butter, garlic and thyme to sprinkle over them. 

Prepare a black and white salsify julienne; sauté in a pan for a few...

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Method:

Cut the red cabbage into thin strips, sauté in butter; add sherry vinegar, blackcurrant, salt and pepper; cook on a low heat for at least an hour.

Roast the doe fillets for 6 mins at 180ºC; add a knob of butter, garlic and thyme to sprinkle over them. 

Prepare a black and white salsify julienne; sauté in a pan for a few seconds. 

Make a 'Grand Veneur' sauce; cook the blackcurrant jelly, then deglaze in the doe juices and reduce until consistent. 

For the dressing: present the acidulous cabbage compote, then the roast doe, salsifies and doe juices.

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Ingredients 4 persons
  • 600 g doe fillet
  • 6 salsifies
  • 1 red cabbage
  • 50 g sherry
  • 200 g blackcurrants
  • 100 g blackcurrant jelly
Recipes. The Cook & Chef Institute