INGREDIENTES:
Meat sauce
-Iberian swine meat 100g
-Ventresca 100g
-Bonito kelp soup
-Arrowroot flour
Smoked cream potatoes
-Potatoes
-Stir-fried onions
-Raw ham soup
Savoury steamed egg custard
-Bonito kelp soup
-Eggs
-Light soy sauce
-Salt
Black truffles
Cured ham tenderloin (finely chopped)
PREPARATION:
1. Cut the Iberian swine meat and ventresca into 5mm chunks, and sauté in a skillet. Season with salt and pepper, and add the bonito kelp soup. Coat thickly with arrowroot flour to make a meat paste.
2. Steam and slice the pota toes, and then smoke with apple chips. Put the potatoes, fried onions, and ra w ham soup in a mixer, and crea te a cream. Season, and then place in a culinary foam siphon for heating.
3. Fill a bowl about half-way with the savoury steamed egg custard.
4. Place the meat paste, cured ham tenderloin, and creamed potatoes on the savoury steamed egg custard, and then garnish with the chopped black truffles.
