Fillet of Angus Beef, Turnip Fondant, Pomme Puree and Haggis Cannelloni
INGREDIENTS
4 fillets of Angus beef
170gms (6oz) Stahly’s Haggis (room temperature)
Dark green of one small leek
4 turnip discs (fondants)
850ml (31.2fl.oz) vegetable stock
16 peeled and roasted shallots
16 peeled & blanched baby carrots
16 peeled & blanched asparagus spears
Wild mushrooms
4 medium sized potatoes (for pomme puree)
250gms (8.8oz) unsalted butter
4 sprigs of chervil
280ml (10.3fl.oz) madeira sauce (made from veal stock and reduced madeira)
METHOD
LINE A SAUCEPAN WITH DICED BUTTER AND PLACE FONDANTS ON TOP. COVER WITH VEGETABLE STOCK AND COOK FOR 20 MINUTES, REDUCE THE STOCK AND COLOUR THE TURNIP BASE GOLDEN BROWN.
FOR THE POMME PUREE, PLACE THE POTATOES IN A SAUCEPAN AND COVER WITH COLD WATER. ADD 1 TABLESPOON OF SALT, BRING TO THE BOIL AND SIMMER UNTIL TENDER. DRAIN OFF AND PLACE IN VEGETABLE MILL, PUREE THEN PASS THROUGH A FINE SIEVE. BEAT IN THE BUTTER AND SEASON TO TASTE.
FOR THE CANNELLONI, BLANCHE THE LEEKS IN BOILING WATER FOR ABOUT 1 MINUTE, REMOVE AND INSTANTLY COOL IN ICE WATER, DRAIN AND PAT DRY. PLACE THE LEEK ON A SQUARE PIECE OF CLING FILM AND SEASON WITH SALT & PEPPER. PLACE ABOUT 3 TABLESPOONS OF HAGGIS ON TOP AND ROLL INTO A SAUSAGE SHAPE, TWISTING THE CLING FILM AT BOTH ENDS TO SECURE.
REPEAT 3 MORE TIMES TO MAKE 4 CANNELLONI’S. REHEAT IN A STEAMER FOR 6-8MINUTES OR IN A PAN OF SIMMERING WATER.
TO COMPLETE THE DISH, HEAT A LITTLE OIL AND CLARIFIED BUTTER IN A SAUCE PAN UNTIL ALMOST SMOKING, THEN ADD THE BEEF FILLETS, SEASON AND SEAL ON BOTH SIDES. PLACE IN A HOT OVEN AND COOK FOR ABOUT 8-10 MINUTES. WHEN COOKED REMOVE AND ALLOW TO REST.
ASSEMBLE THE DISHES AS PER PHOTOGRAPH.
SERVES 4.
