Mayoral piece with Papas Arrugadas
Ingredients
• 1 mayor’s piece (approx. 1.2 kg),
with grease cap
• coarser sea salt
• roasted anise and fennel seeds
For the Papas Arrugadas:
• approx. 250 g coarse sea salt
• 1 kg young, medium-sized potatoes
• Sesame with Umeboshi
Spice mix (finished product,
e.g. Terre Exotique)
• 1 cup of crème fraîche
• Juice and peel of
½ untreated lime
For the romaine lettuce:
• 3 heads of romaine lettuce, halved
• Chimichurri spice mix
(Finished product, e.g. Don Marco's)
• Olive oil
• 150g Parmesan
• Sea salt
preparation
Make a light diamond-shaped cut into the fat cap of the meat. Rub coarsely with sea salt and roasted fennel and anise seeds. Prepare a grill with a lid for direct and indirect grilling. First grill the meat on all sides on the direct grilling zone. Then set the grill to approx. 140 °C and place the burger in the indirect grilling zone, grilling until the core temperature reaches 57 °C. Then let it rest in the warming zone of the grill until it reaches an internal temperature of approx. 60 °C.
In the meantime, wash the unpeeled potatoes and put them in a pan with the sea salt (make sure you only use sea salt, as normal salt is too salty) and add enough water to cover the potatoes. Bring to the boil and cook on a low heat for 20-30 minutes (depending on the size of the potatoes) until the potatoes are done. Then drain the water and place the potatoes in the pan on the grill and let them steam off at a low temperature. This will evaporate the remaining water, creating a nice salt crust. Shake the pan frequently so that the potatoes dry on all sides. For the sour cream, season the crème fraîche with lime zest and a few drops of lime juice. Sprinkle the cut sides of the romaine lettuce halves generously with the chimichurri seasoning and grill them at a high heat.
To serve, slice the meat thinly against the grain, place the Papas Arrugadas next to it, sprinkle with sesame umeboshi and serve with the sour cream. Lightly salt the romaine lettuce and grate fresh parmesan over it and enjoy everything together.
FIRE&FOOD Issue 3-2017
