Wild boar neck bread rillette by De Bloemenbeek

Name: Wild boar neck bread rillette by De Bloemenbeek
Ingredients: 75 g Poultry stock; 100 g Veal jus; 10 g Gelatine; 1.5 g Agar; 1 units.items Egg; 400 g Slow-cooked wild boar neck bread; 10 g Crème fraîche; 75 g Parsnip; Salt and pepper; 16 units.items Twente shiitake; 10 g Butter; 20 units.items Chanterelles; Salt and pepper; 12 units.items Field mushroom cap; 90 g Egg white; 15 g Sushi vinegar; 500 g Sunflower oil; 300 g Mustard oil; 150 g hazelnuts; Salt; 60 g Yogurt; 150 g tapioca; Marinated field mushrooms; Cress; 300 g Coarse Twente mustard; 1000 g Poultry stock

The team of Landhuishotel De Bloemenbeek in De Lutte prepared this delicious dish.

Chefs Matthijs Mulder, Michel Oude Booijink, and Sebastiaan Schreuder came up with this combination.

Ingredients

100gVeal jus

10gGelatine

400gSlow-cooked wild boar neck bread

75gPoultry stock

1.5gAgar

1units.itemsEgg

10gCrème fraîche

75gParsnip

Salt and pepper

16units.itemsTwente shiitake

10gButter

20units.itemsChanterelles

Salt and pepper

12units.itemsField mushroom cap

500gSunflower oil

300gCoarse Twente mustard

90gEgg white

15gSushi vinegar

300gMustard oil

Salt

60gYogurt

150ghazelnuts

150gtapioca

1000gPoultry stock

Marinated field mushrooms

Cress

Preparation

Shred the cooked wild boar neck so all the tendons are removed.
Soak the gelatin.
Heat the jus and add the gelatin to it.
Then pour the jus over the shredded meat and mix well.
Pour the mixture into a gastronorm tray and store under pressure.

Boil the agar with the poultry stock.
Add cleaned parsnip and let it cook.
Mix the parsnip with the eggs and crème fraîche and pour directly into a mold.
Place in a steam oven at 90°C for 3-4 minutes.
Remove from the oven and chill immediately.

Sauté the mushrooms in butter.
When they are golden brown, season them.
Fill the field mushrooms with mustard cream and dip in mustard crumbs.

Put the oil and mustard in a pan.
Fry the mustard until it is dark brown.
Then pour through a sieve.
Let it drain on a paper towel.
Save the oil for the mustard cream!

Put egg white, yogurt, and sushi vinegar with some salt in a measuring jug.
Carefully pour in oil (left over from the puffed mustard).
Blend slowly from the bottom up with an immersion blender so the mixture thickens gradually.