fillet roast of wild boar with salsify

Rinse and peel the salsify. Cut them into pieces of about three centimetres and keep them in vinegar water. Drain them, steam them briefly until half- cooked and then fry them for a few minutes in a little butter until they get a nice brown colour. Season with pepper and salt. Mix with chopped parsley and leave to fry a little longer. Fry the wild boar roast in butter until brown all over. Add a chopped onion, a sprig of thyme and a bay leaf and a glass of water. Cover the casserole, turn down the heat and leave to roast for about 25 min to 45 min, depending on the weight of the roast. Keep the roasting juices. Let the roast rest, covered, off the fire. Just before serving, cut it into centimetre-thick slices.

Sauce: Strain the roasting liquid. Add a dash of balsamic vinegar and a spoonful of Sirop de Liège. Let it boil down and thicken the sauce if desired. Make a Jerusalem artichoke puree. Peel the Jerusalem artichokes and steam them until tender. Do the same with the yellow turnips. Cut an onion into half-moons and fry with some butter until caramelised. A few minutes before it is ready, add two crushed garlic cloves, a pinch of dried thyme and a twist of the pepper mill. Add the steamed Jerusalem artichokes and turnips and let them cook along for a while. Use the immersion blender. Blend into a puree. Season to taste with nutmeg, pepper and salt from the mill. On the dinner plate: a pre-cut roast, half covered with sauce, the fried salsify and the puree, finished off with a tuft of flat parsley.