Pastrami of wild boar tenderloin

Name: Pastrami of wild boar tenderloin
Ingredients: 800 g wild boar tenderloin; 30 g Coarse sea salt; 0.2 units.items Orange; 7.5 g Black peppercorns; 5 g Coriander seed; 0.5 units.items thyme sprig; 200 g Carrot; 0.5 units.items Garlic clove; 0.2 units.items Ginger root; 0.4 corn oil; 100 g gelling sugar; 0.2 units.items Lemon; 200 g Shiitake; 4.5 g Brown soft sugar; 1 units.items Shallot, finely chopped; 1 units.items clove of garlic (finely chopped); 0.3 Ginger syrup; 0.2 ketjap manis; 0.1 Kikkoman soy sauce; 24 g orange juice; 30 g Melted butter; 1 Ginger syrup; 12 g mixed sesame seeds white and black; Salt; 2 units.items Lemons; 2 units.items Lime; 1 g Lime leaf; 2 Olive oil; 18 g Flour; 0.2 units.items pinch of sieved sambal

This dish is composed of the following components: - Pastrami of wild boar tenderloin - Carrot-ginger marmalade - Marinated shiitake - Spicy sesame tuile - Sweet and sour chioggia beet

Ingredients

800gwild boar tenderloin

30gCoarse sea salt

7.5gBlack peppercorns

5gCoriander seed

0.5units.itemsthyme sprig

0.5units.itemsGarlic clove

4.5gBrown soft sugar

0.2units.itemsOrange

200gCarrot

0.2units.itemsGinger root

100ggelling sugar

0.2units.itemsLemon

0.4corn oil

200gShiitake

1units.itemsShallot, finely chopped

1units.itemsclove of garlic (finely chopped)

0.3Ginger syrup

0.2ketjap manis

0.1Kikkoman soy sauce

24gorange juice

30gMelted butter

12gmixed sesame seeds white and black

Salt

18gFlour

0.2units.itemspinch of sieved sambal

48gIcing sugar

1Ginger syrup

2units.itemsLemons

2units.itemsLime

1gLime leaf

2Olive oil

50gHoney

0.5White wine vinegar

3units.itemsBay leaves

3units.itemschioggia beets

Radish

Spring onion

Preparation

Clean the meat and remove the membrane.
Toast the spices in a dry pan and let cool on a tray.
Then blend with the thyme, garlic, and sugar in a blender or food processor.
Sear the meat in a hot pan with butter and then roll in the pastrami spices.
Vacuum seal and cook sous vide to a core temperature of 55°C.
Immediately chill in ice water.

Cook the carrot with the ginger until done.
Drain and let steam dry.
Peel the lemon and orange and blend finely with the gelling sugar.
Mix this with the carrots and let simmer gently for a while.
Blend in a blender to a creamy marmalade.
Optionally, pass through a sieve.

Slice the shiitakes or leave whole (depending on size).
Gently heat the oil and lightly sauté the garlic and shallot.
Add the shiitakes and then deglaze with the liquids.
Cover the pan with aluminum foil and cook in the oven at 180°C for 15-20 minutes.

Mix the ingredients and let cool in the fridge.
Spread the batter thinly on a baking mat and bake for 6-10 minutes in the oven at 160°C.
Let the cookie cool and break into the desired size.
Store dry in a sealed container.

Heat the ingredients.
Strain and let cool.
Slice the beets thinly 10 minutes before serving and place in the sweet and sour dressing.

Slice the pastrami thinly (optionally on a slicer).
Arrange the meat lengthwise, overlapping, on a plate.
Make quenelles of the carrot-ginger marmalade on top.
Arrange the sweet and sour chioggia beets, radish, sesame tuile, spring onion, and marinated shiitake in between.