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Ingredients
Lomo Ibérique
Iberian Lomo
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4 thick green asparagus
100 g of grains (Ebly type)
4 eggs
20 g of flour
20g of protein
20 g of panko
Maldon salt or fleur de sel
1 bag of baby spinach
1 clove of garlic
40 ml of vegetable broth
1 dash of cream
4 eggs fresh from the farm
2 egg yolks
125 g melted butter
1 teaspoon lemon juice, or more to taste
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Instructions:
For the fried egg yolk:
1

Spray a half-sphere of flexipan carpet with pan spray.

2

Separate the eggs and make sure the yolk is clean and there is no white left.

3

Place in mat and freeze.

4

Beat the egg yolks twice. Proceed as follows: lightly flour first, then in the egg white, then in the panko, then repeat with the egg white and panko. Take a few egg yolks out of the freezer each time for the breading.

5

Return to freezer.

6

Fry for 2 to 3 minutes at 170°C.

7

Drain on paper towels and sprinkle with Maldon salt or fleur de sel.

For the spinach cream:
1

Put the spinach with the vegetable broth and crushed garlic in a saucepan and heat over low heat. Stir regularly and let it boil at the end.

2

Put the spinach, white pepper, salt and a dash of cream in a blender. Blend until you get a smooth cream.

3

Stir in half of the creamed spinach and keep the other half.

For the Dutch:
1

Place the 2 egg yolks in a heatproof bowl and beat with 1/2 tablespoon cold water. Pour the melted butter into another saucepan, making sure to leave the white ingredients behind. Bring to a boil while whisking the egg yolks in a double boiler.

2

To do this, put some boiling water in a saucepan. Turn on the heat and keep it at a gentle boil. Place the bowl on top of the pot. The bottom of the bowl should not touch the water. Beat the egg yolks in a double boiler for 3 to 5 minutes with 1 teaspoon of lemon juice until thick and airy. Remove the bowl from the pan.

3

Pour the hot butter into the egg mixture in a thin stream while beating gradually.

4

Season with salt and ground white pepper.

For green asparagus: 
1

Trim the woody ends of the asparagus and cut 1/3 of the asparagus a few cm below the head to obtain a flat piece on which to dress the lomo and hollandaise

2

Blanch the asparagus in boiling salted water for 3 to 4 minutes.

3

Remove from pan and store on a paper towel lined baking sheet in a warm place.

For cereals:
1

Cook the beans according to the instructions on the package.

2

Stir some of the cream of spinach through the grains.

For the Iberian lomo :
1

Cut the lomo into nice cubes: 5 per person.

Finish:
1

Place a spoonful of cream of spinach in the center of the plate. Press on a round cup or glass with a round bottom to make a pretty pattern.

2

Place a spoonful of grains on top of the cream and make a well in it. Add the fried egg yolk.

3

Place the green asparagus on the side and alternately place a dice of lomo and a spoonful of hollandaise sauce on top.

4

Garnish with lemon marigolds. Serve immediately!

Recipe made by our partner blogger @hap_en_tap