• 500g of pork pluma
• 2 celeriacs
• Tarragon
• Salt
• Pepper
• Extra virgin olive oil
• 25g of almond flakes

For the compote

• 400g of golden onion
• 250gr of fuji apples
• 100 grams of cane sugar
• 1 tablespoon of ìhoney
• 1 tablespoons of balsamic vinegar

For the aubergine sauce

• 2 long purple aubergines
• 1 bunch of basil
• Tarragon
• Oil
• Salt
• Pepper
• 2 cloves of garlic
• 1 tablespoon of parmesan

Method

Prepare the compote by slicing the onions and dicing the apples, combining them in a saucepan to which you will add the sugar and honey. Bring everything to a boil. Cook for 40 minutes, stirring occasionally. Remove from the heat, let it rest and add a spoonful of balsamic vinegar.

Wash the root thoroughly, and proceed to dice the celery. Heat two / tablespoons of extra virgin olive oil in a pan and toss the cubes over high heat, seasoning with salt and pepper. Cover the pan for about 15 minutes.

Bake the aubergines in the oven, cutting them in half until the pulp has softened. Meanwhile, in a blender, combine all the ingredients to emulsify the sauce: oil, salt, pepper, a pinch of tarragon, the chopped garlic and pieces, the chopped basil leaves and parmesan. Keep aside. Once the aubergines are cooked, remove the peel and add the pulp to the prepared pesto mix. Blend everything.

Heat a pan and cook the pluma over high heat, on both sides. Add salt and leave for a few minutes and then finish cooking again in the pan on both sides. Cut the pluma into even slices and arrange them on the onion and apple compote.

Arrange the compote along the plate, placing the pluma in the center, completing with the addition of celeriac cubes embellished with tufts of aubergine sauce and almond flakes.