Heura® confit with Port wine Reduction

Preparation

» The purée

1. Cut the potatoes into pieces and boil in water until tender.
2. In a different pot, heat the milk.
3. Add the olive oil and drained potatoes. Season with salt & pepper and mash well. Add nutmeg to taste.

» The Heura Confit

1. Soak the sultanas in a glass of Port for about 10 min. Drain.
2. Pour the Port into a saucepan over high heat for 2 min. to evaporate the alcohol.
3. Add the stock and cook until reduced by half. If necessary, thicken the sauce by adding 1 tablespoon of cornstarch dissolved in water. Bring to a boil.
4. Add the sultanas to the sauce. Season with salt and pepper to taste.
5. Sauté Heura for 5 min over medium heat, until golden.
6. Serve Heura with 2 to 3 spoonfuls of port reduction and mashed potatoes on the side. Garnish with sultanas and pine nuts.