By Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa
Ingredients
Butternut purée
1 butternut squash
1 spring of thyme
salt and pepper
25g of parmesan, grated
60ml of double cream
1 knob of butter
Brussels sprouts
12 brussel sprouts
1 knob of butter
olive oil
Truffle mash
2 large Maris Piper potatoes
salt
Add 20g butter and a splash of milk or cream if necessary. Add the truffle and adjust the seasoning
20g of butter
splash truffle, oil
Venison
4 190g prices of venison loin
sea salt
vegetable oil
Method
Butternut purée
Peel and dice the butternut and sweat down in foaming butter with a sprig of thyme, salt and pepper. Once soft, add 50g of grated fresh parmesan and allow to melt, then add the cream and reduce by half. Blend until smooth, using a little more cream if necessary, and then pass through fine chinois.
Brussels sprouts
Fry the Brussels sprouts in a little oil until tinged brown. Add a knob of butter and 100ml of water and poach until just tender.
Truffle mash
Peel and dice the potato into evenly-sized chunks. Add to a pan with enough seasoned cold water to cover and bring to the boil. Once boiling, turn down to a simmer and cook until soft. Drain, return to the pan and mash until smooth.
Venison
Sear off the venison fillet in a hot pan with a little vegetable oil. Season with sea salt and set aside. This will be cooked to medium rare when required.
Presentation:
In the middle of each plate, arrange a neat mound of the truffle mash. Alternate the diced butternut and butternut purée around the mash, and then top the mash.
Place the loin slices on top of the Truffle Mash and finish with the Brussel sprout leaves scattered and a drizzle of red wine jus.
