Serves: 4

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.


Ingredients

  • 1 rack of wild boar with 8 ribs 
  • ½ a celeriac 
  • 50g hazelnuts 
  • 10cl stock 
  • Peanut oil 

Directions

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.

To finish

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

Crillon Importers

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