Grunwerg | The Tickled Trout | Global Knives
In the video, Chris shows us how to cook Côte de Porc rib eye which is brined, chargrilled, and served on the bone to keep it deliciously tender. Plated with a potato puree, Chris’ “posh coleslaw” celeriac remoulade, tenderstem broccoli, red kale, pork sauce gravy and finally, a quince puree. The secret ingredient for this dish which bursts with flavours is Marmite Butter which is glazed onto the Côte de Porc rib eye during the cooking process.
Head over to Global Knives UK to learn how to cook this fantastic dish from the comfort of your own home!
Why not purchase the cookbook to recreate this recipe at home?
The Derbyshire Cookbook: Second Helpings