Gastronomixs

Shoulder tender with capers, mustard potato, eryngii mushrooms, and mustard vinaigrette

Shoulder tender with capers, mustard potato, eryngii mushrooms, and mustard vinaigrette Enlarge

This dish is just the thing for in the cold winter months that make you look forward to spring. Rich mustard flavours combined with apple create a refreshing balance between sweet and sour. Combine this with the creaminess of the celeriac crème, the earthy flavours of the mushroom, and the shoulder tender roast, and you have a composition that contains everything.

Ingredients

1.5

kg

shoulder tender

150

g

capers

1

kg

potatoes

3

tbsp

confit mustard seeds

As needed:

 

oil

 

 

salt and pepper

5

 

eryngii

As Needed:

 

oil

 

 

salt and pepper

10

g

mustard grains

100

ml.

apple juice

 

 

shallot brunoise

1

 

Granny Smith apple, finely diced

As needed:

 

chives, finely chopped

 

 

salt and pepper

As needed:

 

olive oil

As needed:

 

white balsamic vinegar

500

g

celeriac

200

ml

water

200

ml

whipping cream

 

 

salt and pepper

2

 

Cevennes onions

Preparation method: shoulder tender
  • Dry the capers in a food dehydrator until they are completely dried.
  • Place the capers in a coffee grinder and grind into a fine powder.
  • Clean the shoulder tender by cutting away the membranes and sinews as much as possible.
  • Fry in a little butter.
  • Remove from the pan and immediately roll through the ground capers.
  • Leave to rest in a warm place.
Preparation method: mustard potato
  • Peel the potatoes.
  • Level the potatoes along the length to form a square shape.
  • Cut into 5mm slices.
  • Cut the slices into strips 5mm thick.
  • Rotate the strips a quarter turn and cut into equal blocks.
  • Pour a generous amount of oil into a suitable pan.
  • Fry the potatoes on a medium heat until done, making sure that they brown as little as possible.
  • Add the confit mustard seeds when the potatoes are cooked.
  • Season to taste with salt and pepper.
Preparation method: mustard vinaigrette
  • Cook the mustard seeds in the apple juice until soft.
  • Pass the mixture through a sieve.
  • Add the shallot brunoise and diced apple.
  • Season to taste with salt, pepper, white balsamic vinegar, and olive oil.
Preparation method: grilled erygnii
  • Cut the eryngii mushrooms in half lengthwise or in slices approx. 1-2cm thick.
  • Heat the grill until it starts to smoke.
  • Drizzle a little oil over the eryngii.
  • Grill the eryngii mushrooms for one minute on each side.
  • Season to taste with salt and pepper.
Preparation method: celeriac crème
  • Coarsely chop the celeriac and boil in water until done, then remove, and add the cream, salt, and pepper.
  • Purée the celeriac with a little cooking liquid in a blender. 
Preparation method: smoked onion
  • Preheat the smoker.
  • Cut the onions in half.
  • Carefully remove the layers so that the ‘shells’ remain whole.
  • Smoke the onions for fifteen minutes. 
Finishing & presentation
  • Arrange the smoked onion on the plate.
  • Fill with piped celeriac crème.
  • Portion the shoulder tender and place between the onion shells.
  • Place the eryngii against the meat.
  • Use two spoons to shape the mustard potato into quenelles.
  • Finish the dish with the mustard vinaigrette.

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