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Grilled oyster olive oil emulsion and pig's tail terrine, by Pedro Subijana

Grilled oyster olive oil emulsion and pig's tail terrine, by Pedro Subijana
Type of plate
Fish
Type of plate
Time
1h or more
Time
Portions
COM_VIRTUEMART_CUSTOM_5
Portions
Type of vinegar
Forvm Cabernet Sauvignon
Type of vinegar
Difficulty
Medium
Difficulty
Description

Directly from one of the best restaurants in the country, with 3 Michelin Stars, Pedro Subijana, chef of the Akelarre restaurant, brings us this recipe with Forvm Cabernet Sauvignon vinegar.

Ingredients for 4 people

  • 4 Special oysters Sorlut num 2

Sauce ingredients

  • 1 Special Oyster Sorlut num 2
  • 100 gr of olive oil
  • 2 drops of Tabasco
  • 4 drops of lemon juice

Sweet and Sour Onion ingredients

  • 50 gr of purple onion, poached
  • 5 gr of Forvm Cabernet Sauvignon Vinegar
  • 5 drops of Spicy Philipino Vinegar

To dress the terrine

  • 100 gr of Iberian pork tail 5 Jotas, cooked
  • 50 gr of 5 Jotas Iberian pork morro, cooked
  • 50 gr cooked Iberian pork ear
  • c / s of vinaigrette (3 parts of oil for one of vinegar, salt)

Crispy Pigskin ingredients

  • 100 gr of cooked Iberian pork skin
  • 25 gr of the fat of the pig tails
  • 25 gr of Iberian Broth
  • 25 gr of rice flour

Decoration ingredients

  • 4 sorrel leaves
Elaboration

For the sauce

  1. Open the oyster and reserve the water it releases
  2. Mount the oyster with the oil like a mayonnaise
  3. Place the tabasco with the lemon and the oyster water in a glass, gradually adding the crushed oyster with the oil until an emulsion is obtained. Reserve
For the bittersweet
  1. Crush the ingredients until you get a homogeneous cream, reserve
For the terrine