Today is tuesday 3 march, it is 10ºC and mostly cloudy
in Santiago
Ingredients
1 pork sirloin 20 g
Variegated scallop 20 g
Bitter 10 cl
Pistachio 0.05 g
Fish tail
Recipe
Clean pork sirloin and variegated scallop. Skewer. Soak jelly to that it can be diluted with a little lukewarm bitter. Season. Put in syphon to make foam. Grill pork and variegated scallop skewer and have syphon half lukewarm for time of serving. Serve skewer and foam separately.
