Skinny, celery and endive

Ingredients

  • 480 g skinny back
  • 1 celery ball
  • 1 endive
  • 5 cl of kitchen sake
  • 30 g of Miso with full rice
  • 50 cl of raw milk
  • 2 cl of apple cider vinegar
  • 4 cl of olive oil
  • Powdered sugar

  • salt and red pepper

  • Dressing

  • Tamarin juice

  • 2 tablespoon (s) of amaranth seeds blown
  • 12 Obione or false pounding shoots

Preparation

  1. Put the skinny net in brine (1 l of water with 50 g of salt and 20 g of sugar) in a large saucepan for 10 minutes. Rinse and dry.

  2. Port the lean back. Mix the sake, 5 cl of water and 20 g of miso. Let the skinny marinate for 30 minutes.

  3. Peel and cut the celery in mirepoix. Cook it in simmering milk for 30 minutes, until it is very tender. Drain, mix, incorporating a little milk to relax the puree.

  4. Add 10 g of miso, mix and set aside.

  5. Mix the vinegar and olive oil. Salt, pepper. Chop the endive lengthwise and season with the vinaigrette.

  6. Mark the skinny in an oiled frying pan. Let stand.

  7. Place the lean in the center of a plate, add a spoonful of celery puree to the side, tamarin juice, amaranth seeds, and finish with the endive salad and the obione.

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