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 METHOD

  1. Marinade the meat in salt crystals and mustard for 2 hours. Then, clean the meat of excess fat and smoke it.
  2. Chop the meat, then dress with the gherkin, eel and spring onion; leave to stand for a few minutes.
  3. Cure an egg yolk in a salt and sugar mix for 10 minutes, then grind it with a little mustard, tabasco, Perrins and olive oil...

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 METHOD

  1. Marinade the meat in salt crystals and mustard for 2 hours. Then, clean the meat of excess fat and smoke it.
  2. Chop the meat, then dress with the gherkin, eel and spring onion; leave to stand for a few minutes.
  3. Cure an egg yolk in a salt and sugar mix for 10 minutes, then grind it with a little mustard, tabasco, Perrins and olive oil until a light mayonnaise texture is obtained. Prepare the tartar using these two preparations.
  4. Serve with a caper emulsion. This is prepared by emulsifying capers with olive oil, some bread (moistened and crumbled) and sesame. Bake with a little sprinkled sesame. In the restaurant, we top it all off with mustard ice cream, but this can be replaced by a few leaves of dressed mustard.

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Ingredients 4 persons
  • 350 g boneless loin
  • 1 smoked eel
  • 1 gherkin
  • 1 spring onion
  • 1 egg
  • 100 g stale bread
  • 20 g water
  • Olive oil
  • Salt
  • Sugar
  • Perrins sauce
  • Tabasco
  • Mustard.
Recipes. The Cook & Chef Institute