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Home Gastronomy Lomo Bleu with Mirin Butter and Madagascar Pepper, Spinach in the Juice, Maldon

Lomo Bleu with Mirin Butter and Madagascar Pepper, Spinach in the Juice, Maldon

A loin of new Argentinean cuisine.

Procedure: Blanch the spinach, set aside. Season the loins in a frying pan over a high heat with olive oil and brown them well, deglaze with the mirin, and caramelize for a few minutes, add the butter and pepper and cook over low heat in the same frying pan, watering with the butter on top for about 12 minutes until it reaches a temperature of 52 degrees in the center or Bleu. Set aside and rest for 4 minutes, in the same frying pan add the spinach and cook for 2 minutes. Serve the spinach over the medallions and finish with Maldon salt. Ingredients: 4 medallions of loin of 300 grs each 250 grs of butter 2 pack of spinach 100 ml of Mirin Pepper from Madagascar Maldon Salt

Publication Date: 27/06/2018

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