John Myers
Lomo De Iberico Filled with Serrano and Goat Cheese on Salad
The perfect lomo de iberico filled with serrano and goat cheese on salad recipe with a picture and simple step-by-step instructions.
- 40 g Salad (leaf lettuce)
- 40 g Fresh lamb’s lettuce
- 1 Bd Arugula
- Juice of half a lemon
- 2 tablespoon Balsamic vinegar old
- 1 pinch Sugar
- Salt
- Pepper from the grinder
- 0,25 tsp Mustard hot
- 6 Discs Saddle of pork from Iberico pork a 50 gr.
- 3 Discs Serrano ham
- 6 Discs Hearty soft goat cheese a 30 gr, e.g. Rocamadour
- 2 Pc. Beat eggs
- Sifted flour
- Panko flour
- 0,25 tsp Thyme
- Honey spicy
- 10 Pc. Fresh radishes
- Red cherry tomatoes
- 650 tablespoon Lemon olive oil
- Butaris
- Clean, wash and spin dry the salads. Mix lemon juice, balsamic vinegar, mustard, salt and pepper into a vinaigrette. Mix in the olive oil and season to taste. Clean the radishes and cut into sticks.
- Place a piece of goat cheese on each end of the meat. Sprinkle with thyme and drizzle with honey. Roll up and flour Bread in egg and then with panko flour in hot butaris until golden brown.
- Mix the salads and prepare the vinaigrette. Place on a deep plate and sprinkle with the radish sticks. Cover with the hot meat rolls and garnish with tomatoes.
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