Pierre Jancou’s recipe with Maison DEHESA presa

A partner of Maison DEHESA, chef Pierre Jancou shares with us his interpretation of our Ibérico pork presa.

Presa, spinach with orange and crushed potatoes

Recipe for 2

Spinach, spring onions and garden herbs for Pierre Jancou’s recipe

Ingredients:

Maison DEHESA presa

Spinach

Oranges

Potatoes

Garden herbs

Maison DEHESA Haru olive oil

Method:

Step 1:

Cook your potatoes à l’anglaise (in water), remove the skin with a small knife and set aside.

Step 2:

Stem your spinach and wash it in plenty of water.

Potatoes, herbs and orange zest, ready to be crushed

The crushed potatoes, worked like a choux pastry

The Ibérico pork presa seared in a sauté pan

Step 3:

Trim the piece of meat and cook it in a sauté pan, first over a high heat, then lowering the heat gradually.

Step 4:

Meanwhile, crush your potatoes with the herbs, the grated orange zest, the oil and a pinch of fleur de sel, then work the mixture with a wooden spatula, like a choux pastry.

Step 5:

Put a drop of oil in a saucepan and wilt your spinach, add a touch of fleur de sel, deglaze with the orange juice and cook for 2 min, stirring.

Step 6:

Plate and enjoy.

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