Lacquered wild boar neck by Ciel Bleu

Name: Lacquered wild boar neck by Ciel Bleu
Ingredients: 2 units.items Parsnips; 500 ml Milk; 500 g Wild boar neck; 1 units.items Parsnip; 3 units.items long peppers; 6 units.items juniper berries; 2 units.items sprig of rosemary; 200 g Brown soft sugar; marinade liquid from the wild boar; Red wine; trimmings from the wild boar neck; hazelnuts; 100 g Sea salt; sprigs and/or flowers; 2 units.items thyme sprig; Mushrooms

The team of restaurant Ciel Bleu in Amsterdam cooked this delicious dish.

This dish consists of: parsnip puree, parsnip chips, wild boar neck, wild boar glaze, roasted hazelnuts.

Ingredients

2units.itemsParsnips

500mlMilk

1units.itemsParsnip

500gWild boar neck

3units.itemslong peppers

6units.itemsjuniper berries

2units.itemssprig of rosemary

200gBrown soft sugar

100gSea salt

2units.itemsthyme sprig

marinade liquid from the wild boar

Red wine

trimmings from the wild boar neck

hazelnuts

sprigs and/or flowers

Mushrooms

Preparation

Peel the parsnips and cut into equal pieces.
Cook until tender in the milk.
Purée in the food processor until smooth and season with salt.

Peel the parsnip into long strips.
Fry at 160°C until crispy.

Mix the marinade and apply it to the meat.
Let marinate for 1 day.
Cook in the oven for 2 hours at 140°C in a covered dish.
Let cool and cut into pieces of the desired size.

Sauté the trimmings and deglaze the pan with the red wine and the marinade liquid.
Reduce until the glaze reaches the desired thickness.

Clean the mushrooms and cut to the desired size.
Roast the hazelnuts in the oven until golden brown and then crush them under a plate.
Finish the dish with sprigs and/or edible flowers.