Iberico Secreto with Ratte potato and truffle

Steam the Ratte potato, then pre-cook and then sauté in olive oil.
Use fresh or preserved winter truffle. Candied shallot: slice a “cuisse de poulet” shallot in two, place on goose fat, add salt and pepper and cook at 90°C for about 90 minutes.

Meat gravy

pure, reduce demi-glace with salt, pepper, thyme and oregano. The Secreto is sautéed in a hot pan, without fat, crispy on the outside with milled pepper and fleur de sel.

All the components are combined on the plate, a series of natural flavours which blend beautifully with each other when eaten together.


Recipe: Frank De Wilde (Gourmet Invent)

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