Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
20 min
20 min
40 mins
Matsutakes:
1) In a small metal bowl, mix the plankton and water together until smooth.
2) Brush the plankton slurry onto the matsutakes, allow the slurry to dry slightly and repeat with a second brushing of plankton.
3) Once the matsutakes are well coated, dry at room temperature for 4 hours, or until the slurry is completely dry.
4) Slice thinly on a mandolin, about five perfect slices per mushroom. Hold between parchment paper in the refrigerator.
5) Reserve the remaining slurry for garnishing the plate.
Marcona Almonds:
1) Roast the marcona almonds in an oven set at 325° F (163° C) for 10 minutes, or until golden brown and fragrant. Reserve 10 almonds and put the rest in a pressure cooker.
2) Add to the pressure cooker 800 grams (3 1/3 cups) of water and run a high pressure cycle for 30 minutes.
3) Strain the liquid from the almonds and put into a blender top, reserving the liquid separately. Add the crème fraiche and mix on high for 1 minute, or until smooth.
4) Add some of the cooking liquid from the almonds if the puree is not turning freely in the blender. Season with maldon salt and strain through a chinois into a bowl set over an ice bath. Once cool, place in a squeeze bottle.
To Serve: Streak the plankton slurry on a plate in a random order. Place a few dots of the puree and put a couple of toasted almonds on the puree. Lay five slices of the matsutakes on the puree. Garnish with the ice lettuce.
Matsutakes:
1) In a small metal bowl, mix the plankton and water together until smooth.
2) Brush the plankton slurry onto the matsutakes, allow the slurry to dry slightly and repeat with a second brushing of plankton.
3) Once the matsutakes are well coated, dry at room temperature for 4 hours, or until the slurry is completely dry.
4) Slice thinly on a mandolin, about five perfect slices per mushroom. Hold between parchment paper in the refrigerator.
5) Reserve the remaining slurry for garnishing the plate.
Marcona Almonds:
1) Roast the marcona almonds in an oven set at 325° F (163° C) for 10 minutes, or until golden brown and fragrant. Reserve 10 almonds and put the rest in a pressure cooker.
2) Add to the pressure cooker 800 grams (3 1/3 cups) of water and run a high pressure cycle for 30 minutes.
3) Strain the liquid from the almonds and put into a blender top, reserving the liquid separately. Add the crème fraiche and mix on high for 1 minute, or until smooth.
4) Add some of the cooking liquid from the almonds if the puree is not turning freely in the blender. Season with maldon salt and strain through a chinois into a bowl set over an ice bath. Once cool, place in a squeeze bottle.
To Serve: Streak the plankton slurry on a plate in a random order. Place a few dots of the puree and put a couple of toasted almonds on the puree. Lay five slices of the matsutakes on the puree. Garnish with the ice lettuce.
50 mins
10 mins
