Fillet of pork with madeira, bread mousse and haricot beans

11 September 2006
Fillet of pork with madeira, bread mousse and haricot beans


(serves four)

2 x 300g pork fillets trimmed
10 x thin slices pancetta
2 squares caul fat

For the sauce
200g chicken wings
Pork trimmings
4 tomatoes quartered
16 mushrooms sliced
250ml white wine
200ml Madeira
300ml veal jus
Knob of butter
Sage leaves
1tbs oil

For the breadmousse
350ml milk
2 shallots sliced
1 clove
½ clove garlic
Bay leaf
5 slices white bread diced
2 egg yolks

For the haricot beans
100g white haricot beans soaked overnight
750ml chicken stock
1 shallot
¼ celery stick
¼ leek white only
½ carrot
Bay leaf
Parsley stalks

For the garnish
16 turned carrots blanched
16 turned swedes blanched
16 button onions glazed
12 deep-fried sage leaves


Season pork wrap in pancetta then in caul fat.

To make the sauce roast wings and trimmings in oil. Add mirepoix and cook for five minutes. Add tomatoes mushrooms and sage and cook for five minutes. Add white wine and reduce by two-thirds. Add 100ml Madeira and reduce by two-thirds. Cover with veal jus and water. Reduce to sauce consistency. Add 100ml Madeira boil for two minutes and strain.

To prepare the mousse bring all ingredients except yolks to the boil. Remove from heat and allow to infuse for 2 hours. Remove herbs and garlic and liquidise. Add yolks. Pass through a chinois. Fill buttered ramekins and cover. Cook in bain-marie at 160°C for 20 minutes.

To prepare the haricots cook all ingredients until beans are tender. Do not salt. Cool and strain.

To bring the dish together: seal roast and rest the pork. Whisk butter into sauce then add beans. Glaze vegetables with butter. Slice pork and turn out bread mousse.

Sauce and decorate with deep-fried sage leaves.

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