Muge pickles
Chef Yoan Boucrelle shares his recipe for making pickled fish easily at home.
© Mae Braud
Farmhouse pork loin glazed with eel, Rudy's mushrooms and Julie's seaweed
Chef Clément Torres, winner of the Dotation Gault&Millau, gives us his tips for a successful land-sea recipe.
This recipe by Clément Torres, chef at Saba restaurant in Annecy, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 25 min
- Rest : 12 h
- Cooking time: 13 h
Ingredients for Clément Torres ' glazed pork loin
- 1 free-range pork loin, 600-800 g
For the marinade/bouillon
- 1 smoked eel
- 2 onions
- 1 garlic clove
- 1 clove
- 1 cardamom
- ½ star anise
- 2 pieces kombu seaweed (20-30 cm)
- 25 cl sweet soy sauce
- 100 g dulse seaweed
- 100 g wakame seaweed
- 100 g sea beans (seaweed)
- 200 g oyster mushrooms
For the shiso oil
- 5 shiso leaves
- 10 cl grapeseed oil
For the glaze
- Smoked eel skin and head
- 15 cl sake
- 15 cl mirin
- 10 cl soy sauce
For the dressing
- Katsuobushi (dried, fermented and smoked bonito flakes)
- Nori seaweed
Steps for Clément Torres ' glazed pork loin
- Prepare the marinade (the day before): place the pork loin in a casserole dish with the garlic, onions, cloves, cardamom, star anise, a piece of kombu, sweet soy sauce and a few pieces of smoked eel. Add water, cover and cook at 80°C for 12 hours.
- Prepare the shiso oil (the day before): blend and heat the grapeseed oil and shiso leaves in the Thermomix at 80°C (speed 4, for 6 min) (or carry out the steps in succession if you don't have a food processor). Strain and leave to infuse overnight. The next day, filter and pipette. Set aside.
- Remove the pig from the pot and set aside. Leave to cool, then degrease the filtered stock. Desalinate the seaweed in cold water for 5 minutes, then drain.
- Prepare the lacquering: place the eel trimmings and head in a saucepan. Colour, then deglaze with sake. Add plenty of water, cook for 45 min, then strain. Reduce, add soy sauce and mirin. Cut 4 slices of loin about 4 cm thick, brush with lacquer. Grill the meat, ideally on a Japanese BBQ, otherwise in the oven at 160°C for 6 min.
- Heat the pig broth and add the cleaned seaweed and oyster mushrooms. Bring to the boil and adjust seasoning (with soy, lacquer and mirin).
- Arrange a piece of pork on a plate, sprinkled with shavings of katsuobushi and nori. Pour the broth with seaweed and oyster mushrooms into a bowl, then drizzle with shiso oil.
Further information
- Saba, 21 faubourg Sainte-Claire, 74000 Annecy
- 13.5/20 in the Livre des 109
- Read Gault&Millau's review of Saba
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