John Myers
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Lamb Salmon
The perfect lamb salmon à la biggi recipe with a picture and simple step-by-step instructions.
The meat
- Lamb salmon
Spices for the lamb
- Lemon myrtle
- Rosemary
- Herbs of the Provonce
- Coffee salt
- Kampot pepper red
- Ginger (zest)
- Lime (zest)
for frying
- Red onion
- Black garlic
- Olive oil
for the sauce
- Meat stock veal / lamb from the jar (or from our own production)
- Red wine (dry-fruity)
- Black garlic
- Chilli pepper
- Aronia berries
- Red spring onion plus two onion fruits
- Rosemary
- Herbs of the Provonce
- Kampot pepper red
- Coffee salt
- Pistachio kernels (e.g. from Seeberger)
- 2-3 tbsp Honigsenf
the leaflet
- Mini peppers red + yellow + orange
- Butter
- Pepper and salt
DECO
- Leaf parsley
Prepare the lamb salmon
- Prepare the lamb salmon (parry and dry it) and roll it in olive oil. In a sufficiently preheated pan, the onion and meat are not seared too hot together. Now sprinkle with the listed spices and turn again in the pan until the spices have completely combined with the meat. Take out, wrap in aluminum foil and set aside.
Prepare the sauce
- Now put the sauce in the same pan. To do this, add the stock, red wine, garlic and rosemary and reduce to a medium temperature without a lid (for about 10 minutes).
Prepare the mini peppers
- Season the washed peppers in a sufficiently large pan that is filled with olive oil to cover the ground, and fry them gently. Fill the pan with a cup of water and then turn it over to finish cooking. Add the finely chopped herbs and pistachios shortly before the end of cooking. Mix these well with the vegetables. Season again. Cover with flakes of butter.
Preparing and finishing the dish
- Now it’s back to the sauce. Shortly before serving (approx. 5 minutes beforehand) add the spices, mustard and onion green rings to the sauce and let it boil vigorously on the stove for approx.
- Move on to the meat. Remove the lamb salmon from the foil. The result of the lamb salmon is likely to be that after frying it for a short time in a pan which is heated to the highest temperature and a little olive oil is added, it is light red to LIGHT PINK. Make a cut test and, if necessary, fry again. Mix the remaining meat stock of the lamb salmon with the prepared sauce in the pan. If necessary, bind with a little ice-cold butter. Cut the lamb salmon into beautiful pieces and sprinkle with a little Kampot pepper.
- Now arrange a little more nicely and a nice starter is ready, with a reduced amount also a nice intermediate course.
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