Chef Nobuyuki Akishige, who hails from Fukuoka in Japan, is wowing diners at the Michelin-starred Automne in Paris’s 11th arrondissement. Here he shares with us his delicious autumnal recipe for wild boar.
- 1 rack of wild boar with 8 ribs
- ½ a celeriac
- 50g hazelnuts
- 10cl stock
- Peanut oil
1Roast the hazelnuts in the oven at 160°C for 7 minutes, then chop them with a knife.
2Remove the fat from the wild boar. Heat a frying pan over a high heat, add some peanut oil and colour all sides of the meat. Finish cooking it in the oven at 180° for 15 minutes. Leave to rest.
3In the same pan, add the crushed hazelnuts, deglaze with the stock and simmer for 2 minutes.
4Wash the celeriac and cut into triangles.
5Cook with butter in a saucepan, then season with salt and pepper. Add some milk to cover the bottom of the pan and cook for 2 minutes.
6Cut the rest of the celeriac into cubes, cook in a saucepan with butter, salt them and add milk half way up the pan and let them cook until dry. Blitz in a food processor until you have fine purée.
1Portion the wild boar into ribs.
2Place the celeriac puree in the middle of the plate.
3Place the boar on the purée with a triangle of celeriac next to it.
4Pour over the sauce and sprinkle with the crushed hazelnuts.
Image © Stéphane Leger