Firnhaberau Heide: Lamb Salmon with Potato and Cress Mash, Vegetables and Reduced Port Wine

For the lamb:

1. Chop everything except meat and clarified butter and stir, shrink the lamb salmon in it for at least 4 hours and marinate in a vacuum.
2. Cook the marinated lamb salmon in the sous vide cooker for at least 2 hours at 55 degrees. Then take it out of the bag, dab off the spices and fry briefly in clarified butter and serve.

For the potato-cress mash:

For the vegetables:

1. Fry tomatoes and onions in olive oil, season with salt and pepper.

For the port wine reduction:

1. Peel shallots, carrots and celery and cut very finely.
2. Melt the butter in a saucepan over medium heat. Caramelize the sugar in it until light brown. Sweat shallots and diced vegetables for about 3 minutes, stirring constantly. Deglaze with a little beef stock and red wine.
3. When the liquid has almost boiled down, add tomato paste and roast a little. Pour in the beef stock and red wine repeatedly. Add the herbs, reduce again and again and pour in the port wine in portions.
4. Let the whole thing simmer over a medium heat for 3 to 4 hours, adding port wine and beef stock until half of the liquid has evaporated. Strain the port wine reduction through a fine-mesh sieve and season with salt and pepper. Before serving, work in a few flakes of cold butter without reheating the sauce.