María José Meda

María José Meda

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El Batán (Spain)

The abundance of ingredients available in Sierra de Albarracín and the peaceful setting of Tramacastilla, in Teruel, are the sources of inspiration for this self-taught, businesslike and modern chef, who has earned a Michelin Star for her restaurant, El Batán. 

'Presa' white pork loin on wheat and wild mushroom risotto and truffled potato purée with wasabi caviar

Ingredients

  • 1 kg of white pork loin
  • 120 g of ground pistachios
  • 200 g of wheat
  • 75 g of black trumpet mushrooms
  • 1 teaspoon of honey
  • 1 teaspoon of old-style mustard
  • Extra virgin olive oil
  • 1 cl of cream
  • Raw sheep's milk cheese from Albarracín
  • Soya
  • 2 medium potatoes
  • Tuber melanosporum (black truffle)
  • Wasabi
  • Algin
  • Calcic
  • 3 l of water
  • Ham bones
  • Salt
  • Pepper

Recipe

For the ham broth:

  1. Prepare a saucepan with three litres of water.
  2. Add the ham bones and cook them over a low heat for three hours until the liquid has reduced by half and is concentrated.
  3. Leave to cool in order to remove the solidified fatty layer.
  4. Then texturise and set aside ready to use.

For the honey and mustard emulsion:

  1. In a bowl, add a teaspoon of honey and another of old-style mustard.
  2. Add the olive oil gradually and emulsify the mixture with the whisks.

For the truffled potato purée:

  1. Make a thick mashed potato.
  2. Blend and add the grated truffle to combine the flavour.

For the wasabi caviar:

  1. Blend the wasabi into a paste together with 100 cl of water, salt, pepper, virgin olive oil, calcic and xanthan. Let this mixture rest for 30 minutes before starting to prepare the wasabi caviar.
  2. Blend the algin, mix in a bowl with half a litre of water and let it rest.
  3. To make the spherifications: place the wasabi mixture balls in the bowl of algin, rinse in water and set aside ready to use.

For the risotto:

  1. Sauté the black trumpet mushrooms and the wheat.
  2. Add the ham broth, soya and water and cook over a low heat for 10 minutes.
  3. Add a few drops of cream and grate the Albarracín cheese.

For the pork loin:

  1. Cut the loin into four equal parts. Season with salt and pepper and cook over high heat on a grill so that they are well sealed and do not lose their juices. Set aside while continuing with the rest of the preparations.
  2. Brush the pieces with a honey and mustard emulsion and coat them with the ground pistachios.
  3. Bake for 4 minutes at 170º to allow the heat to penetrate.
  4. Roll the pieces.

Assembly:

Place the wheat risotto in the centre of a flat plate. Together with the risotto, add the purée with a pastry bag, grate the tuber melanosporum truffle and place the wasabi caviar spheres on top. Place the filleted loin on the risotto. Decorate with rosemary and beet paper. To finish, sauce the dish with the ham broth.

Accompany the recipe with a cup of ham broth.

Observations:

  • 4 people
  • Time: 150 min
  • Difficulty: hard

Restaurant ‘El Batán’ (Tramacastilla, Teruel)