INGREDIENTS
1 pork fillet
1 tbsp Chinese Five Spice
2 tbsp plain flour
3 eggs, beaten
100g breadcrumbs
1 tbsp chopped parsley
1 tsp paprika
For the confit potato:
1 potato
50g butter
1 clove garlic, crushed
Thyme sprig
Bay Leaf
150g butter
For the mustard green beans
1 tsp wholegrain mustard
1 tbsp white wine vinegar
3 tbsp olive oil
50g green beans
For the lemon dressing
1 tsp lemon zest
1 tbsp vinegar
3 tbsp olive oil
Seasoning
Recipe continues
METHOD
Trim the pork fillet of all excess fat and sinew. Baton out a piece of the pork fillet between two pieces of cling film. Season then dust with five spices. Scatter the parsley and paprika throughout the breadcrumbs. Coat the piece of pork in the flour and then the egg.
Heat some oil in the pan and sear the pork until golden brown on both sides and finish in the oven if required.
For the confit potato, cut a round disc out of the potato using a metal cutter about an inch thick.
Melt the 50g of butter gently over a low heat with the flavourings. Add the potato then turn up the heat and cook for 5 mins until the potato starts to take on a golden brown colour. Turn the potato over and add the rest of the butter. Place in an oven at 160c/Gas 4 for approx 40 mins until the potato is tender.
For the mustard green beans, first make the wholegrain mustard vinaigrette then season. Prep the green beans by removing the top but leaving the tail on. Plunge into a pot of boiling salted water for 90 secs then remove and place in bowl with vinaigrette. Allow to infuse for a couple of minutes.
For the lemon dressing, place all ingredients in a screw top jar and shake to emulsify then use. Drizzle over the plate.
To serve, place the pork escalope on a bed of green beans, drizzle with the mustard dressing and serve the potatoes on the side.