Joselito abanico with pickled pointed cabbage salad and grilled tomato vinaigrette

Joachim Wissler

Joselito abanico with pickled pointed cabbage salad and grilled tomato vinaigrette

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INGREDIENTS:


500 gr Joselito abanico

 

1 pointed cabbage

 

250 ml vinaigrette made from grilled plum tomatoes

 

250 gr creamy mashed potatoes

 

Sea salt, white pepper from the mill, tabasco

PREPARATION:


Cut the pointed cabbage in half, vacuum store in a bag, and cook in the convection oven for 45 min at 85ºC. Grill the cooled pointed cabbage on the cut surface, season with salt and tabasco and vacuum-store in a bag with the tomato vinaigrette. Marinate for 8 hours in the refrigerator and pull out small segments from the heart leaves of the pointed cabbage. Pour the tomato vinaigrette on top.

 

Grill the abanico in a grilling pan on both sides until hot, and then cook English-style in the oven at 180 ºC with top and bottom heat for 8 min.

 

Carve the meat and place on top of the mashed potatoes.

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