Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce.
Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, iberico pork pluma with shards of salt cured egg yolk and smoked chimmi churri sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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To begin with this recipe, we have to first prepare a few ingredients. You can have iberico pork pluma with shards of salt cured egg yolk and smoked chimmi churri sauce using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce:
- {Take 400 grams of Iberico pork plumas.
- {Prepare to taste of Salt.
- {Prepare of Salt cured eggs.
- {Make ready 1 of kilo salt.
- {Prepare 6 of egg yolks.
- {Prepare of Smoked Chimmi Churri sauce.
- {Take 1 of large handful of oregano.
- {Take 1 of large handful of flat leave parsley.
- {Prepare 1 tablespoon of on red wine vinegar.
- {Get of Several glugs of good quality extra virgin olive oil.
- {Make ready 1 of cubic centre metre wood chips (hickory/applewood).
- {Make ready 1 of garlic clove.
Steps to make Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce:
- Separate 6 egg yolks and carefully place them in to a tub of fine sea salt making sure you have made an individual divot for each off to sit in. Cover them with a layer of fine sea salt and leave in the fridge for two days. Remove from the the saltine brush off any excess..
- Take you’re two Pluma fillets and season them with a good pinch of salt, let them sit until the reach room temperature..
- For the sauce place all of the ingredients in a good processor and add the oil gently until you reach an oily but relatively thick sauce. Then using the smoke gun burn the wood chips and smoke inside the food processor, leave the smoke in the processor and repeat 3-4 times..
- Get a iron skillet smoking hot on the hob, add a small cube of butter so line the pan and drop in your pluma fillets. Get them a nice golden brown on the out side and then turn down the heat. Drop in some garlic, thyme and a large stick of butter. Once the butter starts to foam baste it over the plumas..
- Serve medium rare..
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