Lindemans

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Pluma Iberica caramelised with miso, lightly fried oyster, salad of fennel, mint and coriander

Pluma Iberica caramelised with miso, lightly fried oyster, salad of fennel, mint and coriander

Method

Pluma pork

Preparation 

Bake the meat for 25 minutes at 63°C, then pan-fry brie y and glaze with the miso. Vacuum poach the oyster in its juice with 1 leaf of ka r lime for 5 minutes at 52°C. 

Miso

Preparation

Add to a sauté pan and blend on a low heat 

Salad of fennel

Preparation

Prepare a salad of fennel, mint and coriander and season with lemon, oil, pepper and salt. 

Miso mayonnaise

Preparation

Prepare a basic mayonnaise with two tablespoons of miso. 

Coriander mayonnaise

Preparation

Blend a basic mayonnaise with a bunch of fresh coriander. 

Sauce

Preparation

Thicken the oyster jus with a dash of gin and white wine and add cream. 

Garnish

Preparation

Blanch a small fennel bulb and sweat in butter.