Fillet of wild boar with Hasselback potatoes
- 750 g Fillet of wild boar
- 800 g Potatoes
- Cooking oil
- 40 ml Sunflower oil
- 1.5 Teaspoon Oregano
- 10 g Parsley
- 3 Teaspoon Salt
- 1 Teaspoon Poivre du moulin
Preheat the grill in the Standard position for 5 minutes at the medium level, keep the lid closed.
Get all of the ingredients ready.
For the marinade, finely crush the oregano, parsley, salt and pepper in a mortar. Add the sunflower oil and mix well. Place the meat in the marinade.
Peel the potatoes and cut into the top of the potatoes in a fan shape, but do not cut all the way through, so that the potatoes hold together at the bottom. Brush with oil and salt.
Cook the potatoes on the preheated grill at 200 °C for 35 minutes.
After approximately 25 minutes, place the meat on the grill and grill it until a core temperature of 58 °C is reached.
Remove from the grill and, before cutting it up, cover it and leave it to rest for approximately 5 minutes.
Brown the meat on both sides on the preheated Steakhouse Burner and place put the potatoes in the gas kettle barbecue. Continue to grill the fillets until they have reached a core temperature of 58 °C. Remove from the grill and, before cutting it up, cover it and leave it to rest for approximately 5 minutes.