John Myers
Contents
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Ingredients
- 2 Iberico chop a 150 gr.
- 250 g Porcini mushrooms fresh, cleaned, sliced
- 5 g Fine garlic cubes fresh
- 10 g Fresh shallot rings
- Sea salt from the mill
- Black pepper from the mill
- 2 tbsp Green pickled olives, without stones, finely diced
- 1 tbsp Butter
- 60 g Celery, cleaned, finely diced
- 1 Garlic finely chopped
- 1 Finely diced shallot
- 1 tsp Freshly chopped thyme
- 1 tbsp Celery greens finely cut into strips
- 360 g Potatoes peeled fresh, floury cooking
- 1 pinch Espelette pepper
- Olive oil
Instructions
- Fry the cutlets in 3 tablespoons of olive oil until brown on both sides. Place on a baking sheet. Season with salt and pepper. Cook in the oven at 95 degrees for about 90 minutes until juicy.
- In the meantime, boil the potatoes in salted water. Stew celery cubes with olives, garlic and shallot cubes in 2 tablespoons olive oil and season with thyme, salt and pepper.
- Drain the potatoes and let them steam out. Coarsely mash. Work in 50 ml. Olive oil. Fold in the celery mass and finely chopped leaves. Season with salt, pepper and pimento d'Espelette. Put warm.
- Quickly fry the stone mushrooms in 3 tablespoons of olive oil. Add the garlic and shallot rings and fry for another 2 minutes. Add the butter and leave to froth. Season with salt and pepper.
- Arrange: Place the potatoes in the center of the plate, sprinkle the mushrooms over them, and put on the cutlet.
Nutrition
Serving: 100gCalories: 205kcalCarbohydrates: 3.4gProtein: 0.6gFat: 21.4g
