<\/p>\n
One special No. 1 Sorlut Oyster
\n15 g tear peas
\n50 g field peas
\n50 g fresh spinach
\n25 g Maldonado cured Iberian pig jowl
\n4 g preserved lemon
\nSalt<\/p>\n
Open the oyster carefully, trying to keep it shape and juices.
\nBlanch the field peas and spinach for 30 seconds in salted boiling water.
\nMash them with the oyster\u2019s juices to obtain an intense green puree.
\nCut the preserved lemon in four cubes of 0.5 cm.
\nCut six cubes of jowl and grill it, also cut a thin slice of jowl with the ham slicer and preserve it in paper.<\/p>\n
Plating:
\nCover the oyster with the puree, put on top the tear pea, the preserved lemon and jowl cubes.
\nGarnish with the melted slice of jowl and aromatic herbs.<\/p>\n","protected":false},"excerpt":{"rendered":"