Ingredients
Preparation
- Cover the skrei belly with salt and let it soak for 5 minutes.
- Rinse off the salt and place the fish on paper towels to get rid of as much water as possible.
- Run the egg whites quickly with a hand mixer.
- Turn the pork belly in the corn starch. Pour over the egg whites and strain. Then turn it in panko before dipping it in the egg whites once more. Finish with another turn in the panko.
- Fry the belly at 160 degrees until it is golden and nice.
- Let the excess fat drain off before you cut it into 1 cm-thick slices.
- Boil the leek in salted water for 5 minutes until tender. Cut the leek into coarse, slightly large chunks.
Truffle seaweed mayonnaise
- Put the egg yolks and mustard in a bowl.
- Stir with a whisk while carefully pouring in the oil, until all the oil is mixed with the yolks - be careful so the mayonnaise doesn't split.
- Stir in the truffle seaweed and season with salt.
Presentation
- If the dulse is dried, soak it in water for 30 seconds.
- put the skrei belly on a plate, apply the truffle seaweed mayonnaise and top with leeks, lardo/cured ham, dried dulse and truffle seaweed.