What’s In A Color? Recipe
Smoked Slow Roasted Walu with Brussels Sprouts “Choucroute”, Applewood Smoked Bacon, Beurre Rouge.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Brussels Sprouts
While the Walu is smoking, wash and halve the Brussels sprouts. In a large skillet, heat the olive oil over medium heat. Add the chopped applewood smoked bacon and cook until crispy. Remove the bacon, leaving the fat in the pan. Add the Brussels sprouts and minced garlic, cooking until the sprouts are tender and slightly caramelized, about 10-15 minutes. Stir in the bacon and season with salt and pepper.
- 3
Make the Beurre Rouge
In a saucepan, combine the red wine and bring to a boil. Reduce heat and let it simmer until reduced by half. Whisk in the butter, one tablespoon at a time, until the sauce is smooth and glossy. Season with salt to taste.
- 4
Plate the Dish
On a plate, place a generous serving of the Brussels sprouts choucroute, top with the smoked Walu fillet, and drizzle with the beurre rouge sauce. Serve immediately.
