L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series
Grilled Pluma Iberico
- 500 grams pluma iberico ((feather loin of Iberico pig) )
- Salt and pepper (to taste )
- oil
Herb Salad:
- 20 grams Chives (cut into 2cm sticks )
- 20 grams parsley leaves
- 20 grams chervil
- 10 grams tarragon
- 30 grams lollo rosso lettuce
- 30 grams frisee salad
- 5 grams mint leaves
- 20 grams truffle dressing
- 10 grams extra virgin olive oil
- fresh pepper
Mashed Potato:
- 350 grams boiled potatoes, (skin on and mashed )
- 50 grams milk
- 250 grams butter
- salt
Truffle Sauce:
- 150 grams reduced pork jus
- 50 grams butter
- 15 grams frozen truffle
- 2 grams white truffle oil
- Season Pluma with salt and pepper. Grill or pan-grill pluma with little oil and grill just until it’s almost cooked. Finish cooking pluma to medium-well just before serving.
- To prepare herb salad: Wash greens thoroughly and drain well. Cut or tear herbs and greens into bite-sized pieces. Toss gently until uniformly mixed. Season and put dressing just before serving.
- To prepare mashed potato: Boil the potatoes with skin-on in a salted water. Peel potatoes and run through a “tamis” or drum sieve (strainer) to strain and mash. In a pot heat up milk then add mashed potatoes. Mix in butter little by little until well blended. Set aside on a warm place and cover with cling or Saran Wrap.
- To make truffle sauce: In a pan over low-heat, mix all ingredients for the truffle sauce until well blended. Set aside.
- To assemble, place mashed potato on the plate. Top with the pluma iberico. Drizzle some truffle sauce then finish it by placing herb salad on the plate.
