John Myers
Contents
show
Iberico Fillet with Rose Hip Sauce, Rosemary Pears and Hash Browns Muffins
The perfect iberico fillet with rose hip sauce, rosemary pears and hash browns muffins recipe with a picture and simple step-by-step instructions.
Side dishes
- 4 Pc. Pears
- 3 Pc. Rosemary sprigs
- 50 ml White grape juice
- 200 g Butter
- 800 g Potatoes
- 2 Pc. Eggs
- 3 tbsp Flour
- 1 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Nutmeg
- 0,5 tsp Ginger
- 1 tsp Pimenton de la vera
- 120 g Black Forest ham
onion rings
- 2 Pc. Vegetable onions
- 100 ml Cream
- 3 tbsp Flour
- 2 Pc. Eggs
- 500 ml Oil
flesh
- 1,25 kg Ibérico fillet
- 1 Msp 3-Pfeffer-Mix
- 1 pinch Fleur de sel
- 200 g Butter
Rose hip sauce
- 3 tbsp Rose hip jam
- 100 ml Milk
- 200 ml Cream
- 1 pinch Curry powder
- 1 pinch Paprika powder
- 1 pinch Salt
Side dishes
- For the side dishes, wash the pears, quarter them and remove the core. Put everything in a bowl, add grape juice and sprigs of rosemary, cover and let sit in the refrigerator for an hour. After the steeping time, separate the pears from the brew (throw away).
- Then sauté them in a pan with melted butter for about 5 minutes. Then take the pan off the stove and let it steep for another 5 minutes.
- Peel and roughly grate the potatoes and place in a bowl. Add the flour, eggs, salt, pepper, nutmeg, ginger and allspice and mix.
- Place the Black Forest ham in a muffin pan (one slice per pan), spread the potato mixture on top, fold the ends of the ham over the potatoes. Then put it in the oven at 150 ° C (circulating air) for about 35-40 minutes.
onion rings
- Peel the onions and cut into rings. Swirl the rings in cream, then in egg and finally in flour. Then fry them in oil.
Ibérico fillet
- Remove tendons and fat from the Ibérico fillet. Put the meat in the oven at 70 ° C (fan oven) and take it out of the oven at a core temperature of 58-60 ° C and toss it on both sides in a pan with melted butter (briefly). Season with pepper and salt.
Rose hip sauce
- For the rosehip sauce, bring the jam to the boil in milk and cream and season with curry, salt and paprika. Let something reduce.
- To serve, put some of the sauce on the plates and serve the meat on top. Cover with the onion rings and serve with the side dishes.
Facebook Comments