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Almond mayonnaise
50 g of a creamed almond base with water
50 g of water
110 g of corn oil
15 g of fino olive oil
The juice of 1/4 lemon
2 g of salt
A little mustard
Tarragon
Dill
Coriander
Parsley
Marjoram
Anisette
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Almond mayonnaise
50 g of a creamed almond base with water
50 g of water
110 g of corn oil
15 g of fino olive oil
The juice of 1/4 lemon
2 g of salt
A little mustard
Tarragon
Dill
Coriander
Parsley
Marjoram
Anisette
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Joselito Iberian pork solomillo
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Cut a slice of mixed sirloin of Joselito Iberian pork. Salt lightly and cover in flour and beaten egg, cover in wood oven baked bread and cut with a knife. Brown uniformly with extra virgin oil on both sides. Drain the oil.
For the presentation
Cut the fillets into strips and decorate the plate with almond mayonnaise, a little salt and beetroot spume. Finish the plate with an oyster leaf and drizzle with
bergamot.
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Cut a slice of mixed sirloin of Joselito Iberian pork. Salt lightly and cover in flour and beaten egg, cover in wood oven baked bread and cut with a knife. Brown uniformly with extra virgin oil on both sides. Drain the oil.
For the presentation
Cut the fillets into strips and decorate the plate with almond mayonnaise, a little salt and beetroot spume. Finish the plate with an oyster leaf and drizzle with
bergamot.
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