L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series
Season Pluma with salt and pepper. Grill or pan-grill pluma with little oil and grill just until it’s almost cooked. Finish cooking pluma to medium-well just before serving.
To prepare herb salad: Wash greens thoroughly and drain well. Cut or tear herbs and greens into bite-sized pieces. Toss gently until uniformly mixed. Season and put dressing just before serving.
To prepare mashed potato: Boil the potatoes with skin-on in a salted water. Peel potatoes and run through a “tamis” or drum sieve (strainer) to strain and mash. In a pot heat up milk then add mashed potatoes. Mix in butter little by little until well blended. Set aside on a warm place and cover with cling or Saran Wrap.
To make truffle sauce: In a pan over low-heat, mix all ingredients for the truffle sauce until well blended. Set aside.
To assemble, place mashed potato on the plate. Top with the pluma iberico. Drizzle some truffle sauce then finish it by placing herb salad on the plate.