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
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Powdered sugar
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salt and red pepper
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Dressing
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Tamarin juice
- 2 tablespoon (s) of amaranth seeds blown
- 12 Obione or false pounding shoots
Preparation
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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.
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Port the lean back. Mix the sake, 5 cl of water and 20 g of miso. Let the skinny marinate for 30 minutes.
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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.
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Add 10 g of miso, mix and set aside.
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Mix the vinegar and olive oil. Salt, pepper. Chop the endive lengthwise and season with the vinaigrette.
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Mark the skinny in an oiled frying pan. Let stand.
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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.