John Myers
Contents
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Ingredients
Side dishes
- 4 Pears
- 3 Rosemary sprigs
- 50 ml White grape juice
- 200 g Butter
- 800 g Potatoes
- 2 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 Onions
- 100 ml Cream
- 3 tbsp Flour
- 2 Eggs
- 500 ml Oil
flesh
- 1,25 kg Ibérico fillet
- 1 pinch 3 pepper 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
Instructions
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.
Nutrition
Serving: 100gCalories: 297kcalCarbohydrates: 8.6gProtein: 9.1gFat: 25.4g
