Rest of the loin stuffed with oyster mushroom/tarragon duxelle and cotija which complemented it quite well. Used dry vermouth in the duxelle which worked great too. Original plan was to keep caramelizing the onions with the potatoes after the loin was done, then puree and strain and add to a beurre blanc but was way too hungry by the time they were done so just used a little pan drippings and it was done. Wanted it to be a hearty, turf version of a stuffed sole. Was very good, the onion beurre blanc would have added a lot I think. Good to have leftovers.
Loin is done, took it out to finish the onions and potatoes
