Preparation time: 30 minutes
Pluma ibérica, cremoso de almendra con coliflor y juge anisado de brotes ternes
This is the cut of pork attached to the lomo or loin at its bottom end, similar to flank. Its name comes from its flat triangular shape, like a feather (pluma).
In this recipe, I wanted to play the bitter and anisey flavors against the sweeter ones, reminiscent of dried fruits, while emphasizing the contrast between acidic, sweet and salty. Amidst all these flavors, the pluma becomes the predominant element of the dish, and unifies it.
Almond and Cauliflower Purée
- In a saucepan, cover the cauliflower and almonds with water and cook until tender.
- Once cooked, place the ingredients in a food processor, add the butter and purée until very smooth. Season.
Making the salad
- In plenty of cold water, wash the arugula, chard, tarragon leaves, chervil, fennel and sprouts thoroughly.
- Drain well and set aside.
For the basil oil and balsamic oil
- In a blender, process the basil with the extra virgin olive oil to form a very smooth emulsion.
- Let rest for 10 minutes and add the balsamic oil.
Cooking the pluma
- Sear the lightly oiled meat on a grill until well marked and browned on the outside but still pink in the center. Set aside.
- Continue cooking in the oven. Roast at a moderate temperature (160° C / 325° F) for 4 minutes.
Finishing and presentation
- Reheat the pluma at 180° C (350° F) for about 2 minutes, depending on its size.
- Cut the meat into 4 pieces, place each on a plate with some salad and cauliflower and almond purée.
- Finish by spooning on the basil and balsamic oil emulsion.
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