John Myers
Contents
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Ingredients
For the jus:
- 1 packet Soup greens
- 0,7 l Red wine
- 1 tbsp Tomato paste
- 1 l Port wine
- 250 g Butter
- Water
For the rest:
- 5 Pc. Lamb salmon
- 3 cups Buttermilk
- 1,5 kg Floury potatoes
- Nutmeg
- Salt
- Pepper
- 1 tsp Granulated onions
- 1 tsp Granulated garlic
- 2 Pc. Belle de Boskoop Apples
- 3 Pc. Eggs
- 1 Bd Mini carrots (with green)
- 1 Bd Carrots
- 1 tsp Vanilla paste
Instructions
Preparations the day before:
- Place the lamb salmon in the buttermilk the day before so that they are completely covered.
- Boil the potatoes, then add the sliced apples to the warm potatoes and cover.
- For the jus, fry the vegetables with butter, then add the tomato paste. Deglaze with red wine and let it boil down.
- Reduce the resulting liquid further and pour red wine over and over again. On the day of serving, heat the sauce again and reduce, then deglaze with port wine and finally thicken with cold butter.
For the lamb salmon:
- Vacuum the lamb salmon in freezer bags by placing them in the bags and pressing something into a pot of water so that the air comes out.
- Now keep a constant 52 degrees in a large pot, this can be checked very well with a tea thermometer.
For the vanilla vials:
- Bring a large saucepan of water to a boil to blanch. Next to it, have a large saucepan with water and ice cubes ready.
- Put the peeled and cleaned carrots in the boiling water until they are firm to the bite but tenderly soft. Then quench in the ice water so they keep their color.
- While the Potthucke is in the oven, put the carrots in a pan with a little butter and glaze with a little vanilla paste.
For the Potthucke:
- Mash the already cooked potatoes and apples, add the eggs and spices and press them into any shape (e.g. use rings to form circles). The Potthucke can now be baked in the oven.
To serve:
- Put the sauce on the preheated plates, serve the potatoes and carrots and place the meat.
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 8gProtein: 0.2g
