in

Iberico Loin, Served with Potato Gratin and Warm Salad

5 from 2 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 5 people
Calories 115 kcal

Ingredients
 

Square from Iberico:

  • 1,5 kg French rack from Iberico (at least 1 chop per person)
  • 1 Handful Fresh Provence herbs (rosemary, thyme, oregano, lavender, sage)
  • 2 Pc. Garlic cloves
  • Sea salt

Sauce:

  • 1,5 kg Pork bones
  • 1 bunch Soup greens
  • 2 Pc. Onions
  • Calvados
  • 500 ml Cider
  • 500 ml Water
  • 3 tbsp Tomato paste
  • 2 Pc. Bay leaves
  • Salt
  • Pepper
  • Butter

Potato gratin:

  • 800 g Waxy potatoes
  • 1 Pc. Clove of garlic
  • 500 g Double cream
  • 4 tbsp Milk
  • Freshly grated nutmeg
  • 250 g Grated Gruyère
  • Salt
  • Pepper

Warm Salad (Salade tiède)

  • 150 g Asparagus green
  • 150 g Asparagus white
  • 150 g Beetroot
  • 150 g Carrots
  • 150 g Fennel
  • 1 tbsp Lemon juice
  • 3 tbsp Olive oil
  • 1 tbsp Bianco balsamic vinegar
  • 1 tbsp Lemon zest

Instructions
 

Square from the Iberico

  • The day before: Weigh the herbs, chop the garlic into small pieces. Rub the meat with herbs, garlic and salt, massage in. Vacuum the meat with the spice mixture in foil.
  • On the day of the host: Put the meat in the SousVide at 60 ° C approx. 5-3 hours before eating. Then pat dry and remove all herbs. Sear the fat side over high heat for about 10 minutes in a stainless steel pan or on the grill. Then fry on the other side for 5 minutes. Cook for 30 minutes in the oven at approx. 60 ° C and leave to rest. Portion and serve on warmed plates.

sauce

  • Roast the bones in the oven at approx. 180 ° C for 1 hour. Fry the bones with vegetables in a roaster over high heat, add tomato paste and fry as well. Deglaze with water, add bay leaves and let reduce. Top up with cider and also reduce to about half. Then pass through a fine sieve, season with salt, pepper and calvados and assemble with butter.

potato gratin

  • Wash the potatoes, peel them and slice them on the mandolin (2-3 mm thick), sprinkle with (plenty!) Coarse sea salt and rub, then leave to rest for at least 10 minutes. Warm the cream double and milk, season with pepper and nutmeg. Squeeze the potatoes flat with your hands and add to the milk, bring to the boil and cook for about 3 minutes, stirring again and again. Remove from heat and mix in 150 g of cheese.
  • Preheat the oven to 160 ° C, put the potato mixture in molds, approx. 5 cm high, sprinkle cheese over it, bake for approx. 45 minutes. Please serve within 20 minutes.

Warm salad

  • Whisk together the vinaigrette ingredients, season with salt and pepper. Wash and clean vegetables, if necessary tournament. Shrink vegetables in vacuum bags by type. Pour into the SousVide one after the other at 85 ° C: beetroot takes approx. 1:15 hours, fennel 1 hour, carrots 0:50 hours, asparagus 0:40 hours. Mix all other ingredients for the vinaigrette and mix them with the salad (note: the white asparagus then turns really beautiful (terribly) pink!).

Nutrition

Serving: 100gCalories: 115kcalCarbohydrates: 5.3gProtein: 3.1gFat: 8.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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