With this magnificent recipe we go into 'Michelin-starred chef mode', and it can't be any other way because the proposal that Martín Berasategui makes to us today requires an exquisite taste for cooking and a great desire to savor a dish worthy of a master.
Apron, hat, all the materials ready and let's get to work! And we start with the ingredients of ' Aljomar Iberian Secret with fennel and apple jam and lemon bitter cream '.
Ingredients
- Aljomar Iberian Secret
Bitter lemon cream
- 1 liter of water.
- 1 kg sugar.
- 10 lemons.
- 600 grs. white wine.
- 100g butter
White lemon cream
- 500 gr. Lemon white
- 50 gr. Tpt
- 50g Butter
- 50g lemon juice
- 50 gr. Cream
Fennel and apple jam
- 200 grs. finely chopped shallot.
- 50 gr. fennel brunoise. 05x05.
- 250 grs. Granny Smith apple juice.
- 200 grs. granny apple in brunoise. 05x05.
- 25 Granny Smith apples, quartered
- 40 grams apple cider vinegar.
- 25 grams Savora mustard.
- 80 grams chervil.
- 40 grams of water.
- 1 gram spice mix.
Caramelized shallots
- 200g Orange Juice
- 4 Nails
- 50g honey
- 100g. Cider vinegar
Ginger Apples
- 1 Granny Smith apple
- Syrup txt
- 1 slice of peeled ginger
Pork juice
- 6kg fresh pork bones
- 2 Units Leeks.
- 2 Units Carrot
- 2 Unit Onions
- 1 Unit Celery
- 1 Unit Bouquet Garni
- 200g Honey from 1001 flowers
- 10L Bottled Water
Preparation of Aljomar Iberian Secreto with fennel and apple jam and lemon bitter cream
For the secret
Clean the secret and portion it into 170g. In 2 parts.
For the cream
Make a syrup with the water, wine, and sugar. Blanch the lemons in cold water. (Repeat this process 4 times). Place the lemons in the syrup and let them macerate for 30 days. Blend everything in a Thermomix and then strain through a fine-mesh sieve.
White lemon cream
Blanch the white parts of the lemons four times in cold water, discarding the water. Vacuum-seal the lemons with the TPT (tetrahydrogen peroxide) for five days. Strain the TPT and emulsify the lemon whites in a Thermomix with the butter at 60°C for 10 minutes.
For the fennel and apple jam
Roast the Granny Smith apple with a little sugar and butter until the skin wrinkles. Remove the flesh and purée it in a food processor. Reduce to one-third of the original volume with a few drops of lemon juice and, for the last few minutes, add the spice mix. Sweat the shallot and fennel without letting them brown, then deglaze with the cider vinegar and reduce until almost dry. Add the apple purée and mustard, and finally, the juice, reduced by half. Cook for 3-4 minutes on parchment paper, checking the consistency.
For the shallots
Roast the shallots in the oven at 180ºC for 9 minutes and peel them. In a saucepan over medium heat, make a caramel with the honey and vinegar. Reduce the orange juice and cloves. Combine the two and reduce by half. Strain through a fine sieve. Caramelize the shallots in a saucepan over medium heat with a little of the reduction.
For the apple
Cut out tubes with the corer and vacuum pack with the syrup and a slice of ginger, cook in a Ronner at 80ºC for 20 min, cool quickly.
For the pork juice
Brown the pork bones in the oven at 200ºC. Once very brown but not burnt, transfer them to a saucepan where you will add the mirepoix vegetables, the bouquet garni, and water. Separately, deglaze the Gatronor trays used for the bones with honey and a little water, then add this to the saucepan.
Let it simmer for 4 hours over low heat from the time it boils, skimming off any foam. Strain and add the cooking juices from the suckling pigs, season with salt, and set aside.
Finish and presentation
Season the pork secreto with salt and pepper, sear it in the Hosper oven, let it rest, and cut it in two. To plate, place the bitter lemon cream at the base, with the fennel and apple jam perpendicular to the plate. In the center, place the pork jus with the Aljomar secreto, and finish with the caramelized shallot, the ginger apple, and three dots of bitter lemon cream.
