Venison Bresaola, Swede Remoulade, Apple & Hazelnuts by The Lovat Brasserie in Fort Augustus
The Lovat is the only 4 star, 3 rosette hotel along Loch Ness. This award-winning eco-conscious hotel is situated in a beautiful Victorian building located in the loch-side village of Fort Augustus, in the heart of the Scottish Highlands.
The Brasserie, located to the side of the hotel with its own private entrance, provides a relaxed and modern atmosphere. The menu is well balanced as well as being experimental, promoting excellent local and Scottish ingredients.
For more information about the restaurant please visit http://www.thelovat.com
Ingredients: Serves 4
12 slices of Great Glen Charcuterie venison bresaola
100g swede, cut into julienne (matchsticks)
50g mayonnaise
1 tbsp Dijon mustard
½ tbsp grain mustard
3 gherkins, cut into julienne
100g apple chutney, pureed and put in a squeeze bottle
1 shallot, finely chopped
2 tbsp chopped toasted hazelnut’s
4 tbsp hazelnut vinaigrette
To Finish
3 small disc’s of green apple
3 cubes of venison salami
Handful of peppery leaves (watercress)
Method:
- Roll out each of the slices of bresaola between 2 sheets of cling film until very thin. Set aside.
- Next make the remoulade by mixing the swede with the mayonnaise, both the mustards and the gherkins.
- To assemble the bresaola rolls, lay out 3 slices of bresaola overlapping (to create a rough rectangle) on some cling film. Next place a spoonful of the remoulade along the length of bresaola, fold over the ends of the bresaola, then roll up into a tight sausage shape. Tie the ends of the clingfilm to tightly secure the rolls and repeat with the rest of the bresaola to create 4 sausage shapes in total. Refrigerate for 30min.
- To make the dressing, mix the vinaigrette with the shallots and hazelnuts.
- To Plate, pipe some chutney on the plate in a spiral (if using). Place the bresaola sticks in the middle of the plate. Spoon over some hazelnut dressing then scatter the apple discs and salami around the plate, adding a few peppery leaves to garnish. Serve immediately.
In association with Taste Communications.
www.tastecommunications.co.uk
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