Pork rib eye steak, black bread, caviar and tarragon sauce

For the Rib eye

Roast the ribs in a pan with extra virgin olive oil on both sides.

For the bread

Roast the bread in a pan with a little butter and salt.

Add the cuttlefish ink and lemon zest. Blend.

to finish

Arrange the “breaded” meat in the black bread, then the tarragon sauce and the trout caviar.