PORK FILLETS MIGNONS IN RATAFIA AND AVOCADO MOUSSE
l.8 kg. of pork fillets mignons
l avocado
1/2 litre milk
l10 cl. Champagne ratafia
Salt, pepper, coriander, butter
Take fine pork fillets mignons, remove fat and make slices approximately 2 cm thick. Season with salt and ground pepper. Keep aside in a cool place.
Take a ripe avocado, peel and remove kernel. Mix in ½ litre cold milk. Season with salt ground pepper and ground coriander. Place slowly on heat without boiling.
Meanwhile cook pork slices slowly in butter in a frying pan. When cooked and soft, deglaze with Champagne ratafia and reduce slowly.
Place pork slices on a plate, pour remaining juice into avocado mousse, whip up firmly and pour mousse over the pork. Sprinkle lightly with ground coriander. Serve with young vegetables
To go with this dish, Jean Claude Rambach recommends Tribaut-Schloesser Brut Millésime 1999.
Recipe by Jean-Claude RAMBACH - Restaurant Le CAVEAU
Rue de la Coopérative - 51480 CUMIÈRES
Tél. 03 26 54 83 23 - Fax. 03 26 54 24 56
