INGREDIENTS
Fresh Ham
- 200 g of clean rump steak
- 15 g coarse salt
- 7g brown sugar
Oyster Mayonnaise
- 100 ml sunflower oil
- 2 fresh oysters
- 1 free-range egg yolk
- 5 g Dijon mustard
- 20 ml of juice of one
lemon - salt and black pepper
freshly ground
Raw
- 95 g of fresh rump steak
- 5 g extra virgin olive oil
- 1 g of fleur de sel
- ground black pepper
on time - 1 organic free-range egg yolk
- baby leaf and salicornia
- 3 slices of brioche
spontaneous fermentation
PREPARATION METHOD
FRESH – mix the salt and sugar, salt the meat and place it on a baking tray with a rack, leave it in the fridge overnight. Chop the fresh fish with the tip of a knife into very small cubes, keep it in a bowl on top of another with ice underneath. Add the olive oil, fleur de sel and freshly ground pepper.
OYSTERS – process with sunflower oil and set aside. In a bowl, add the egg yolk, Dijon mustard, lemon juice and emulsify. Gradually add the oil with the oysters until you get a consistent mayonnaise. Set aside in the refrigerator.
FINALIZATION – Make quenelles with the raw meat, place them on the edge of the plate and add the fresh country egg yolk seasoned with fleur de sel and black pepper.
Make mayonnaise peaks and finish with baby leaves and samphire.
note: Mix the egg yolk with the meat, add the mayonnaise until smooth, serve with toasted brioche.
