In this recipe recipe.net I want to teach you to prepare this incredible loin head plate to salt, ideal for indicated dates or special days. I, for example, prepare it for New Years Day, but you can do it when you feel like it. Point all the ingredients and get down to work!
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make the head to the salt: |
| 1 piece of loin head 1 pack of fat salt for oven 1 handful of rosemary 1 pinch of ground black pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make the head to the salt:
1. Press the oven at 240ºC. In an oven suitable tray put a layer of fat salt, distribute some pieces of rosemary and a pinch of ground black pepper.
2. Place the piece of tenderloin on the salt, dress up with more rosemary and ground black pepper to taste.
3. Cover the entire spine with more fat salt. Then, wet the salt with water a little above so that everything is well sealed, the crust is harder outside and inside dry. Enter the salt to the salt in the oven and lower the temperature to 220ºC. Depending on the size of the piece the time will vary, but calculate that for a kilo of meat you will need 45 to 60 minutes.
4. When you see that the spine is made, take it out of the oven, let it cool a little and break the salt layer to remove the piece of meat. If you let the meat cool will be easier for you to cut it.
5. At home we have accompanied the head of the salt with the caramelized onion in the microwave. I hope you like and take advantage. More recipes such as my blog target = _blank re = NOFOLWCON The empty fridge.
