Moose fillet with parsley root puree and a lovely cream and cognac sauce is fantastic food and with this sauce added, I become a slightly happier person.
The meat is vacuumed with thyme, oil, pepper and bay leaves and placed in sous viden for 2 hours at 56 degrees. Then get it a few minutes on the grill so that it gets a nice frying crust and perfect core temperature.
If you don't have sous vide, you can brown the meat in a hot frying pan with oil to close the pores in. Place it in a baking dish and bake the meat in a hot oven at 180 degrees for 15 min. Take out and rest for a minimum of 15 min. Put the meat back into the oven at 90 degrees and cook until the meat has a core temperature of 61 degrees.
2 dl elgkraft
5 dl cream
Caramel sauce from a bottle
Salt and pepper
Boil moose stock and cream for 3 hours, so it will be slightly caramelized. Season with caramel sauce, Cognac, salt and pepper.
The small pearl potatoes are baked in the oven at 200 degrees for 1 hour.
Parsley root puree:
Start by peeling and dicing the parsley roots. I calculate 1 small root per person. The cubes are placed in a saucepan, with some finely chopped garlic. Add cream until it almost covers. Bring to a boil over a medium temperature, so the cream does not stick. Cook until the cubes are tender and puree with a hand blender or in a blender. Parsley root puree is seasoned with salt and pepper and served warm.
I serve moose fillet with parsley root puree and a lovely cream and cognac sauce and beans, which only get a quick boil in lightly salted water.
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