Contents
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Ingredients
For the risotto:
- 500 g Risotto rice
- 4 Pc. Shallots
- Olive oil
- 250 ml White wine
- 1,5 l Chicken broth
- 100 g Freshly grated Parmesan
- 100 ml Cream
- 2 bunch Wild garlic
- Olive oil
- 100 g Butter
For the lamb salmon:
- 5 Pc. Lamb salmon
- Salt and pepper
- Herb butter
- Olive oil
- 15 disc Bacon
- 2 Pc. Sprigs of thyme
- 2 Pc. Rosemary sprigs
- 2 Pc. Sprigs of sage
For the oven tomatoes:
- 5 Pc. Sprigs of thyme
- 400 g Cherry tomatoes
- 4 tbsp Olive oil
- 1 Pc. Clove of garlic
- 1 tbsp Honey
- Sea salt
Green asparagus:
- 500 g Asparagus green
- Olive oil
For the red wine sauce:
- 2 bunch Thyme
- 2 l Red wine
- 2 Pc. Bay leaves
- 4 Pc. Cloves
- 16 Pc. Peppercorns
- 16 Pc. Juniper berries
- 2 Pc. Shallots
- 60 g Butter
- 2 tsp Sugar
- 100 ml Balsamic vinegar
- Sea salt
- Pepper
Instructions
Wild garlic risotto:
- Heat the chicken broth (it will be tastiest if you make the broth yourself beforehand) and keep it warm during the cooking time.
- Heat the olive oil in a large saucepan. Peel the shallots and cut into small cubes, fry in the oil until translucent. Add rice. Fry for about 3-4 minutes, until the rice is translucent.
- Add the white wine and then gradually add the broth with a ladle. Stir frequently. The process takes about 20 minutes.
- Finely puree 1 ½ bunch of wild garlic in a blender with olive oil. Cut the rest into strips.
- When the rice is almost done, stir in the pureed wild garlic. Briefly whip the cream, fold in. Then fold in the freshly grated Parmesan cheese, strips of wild garlic and butter in flakes or small cubes.
Herbed lamb salmon with bacon:
- Salt and pepper the lamb salmon the evening before and brush with herb butter. Chill in the refrigerator.
- A few hours before roasting, chop the herbs and roll the lamb salmon in them on both sides. Let marinate again. Before roasting, wrap 3 slices of bacon each time.
- Heat the oil in the pan and sear the lamb salmon on both sides and then continue frying for about 4 minutes on each side over a lower heat. The cooking time depends on the thickness of the meat. Then you can wrap the lamb salmon in aluminum foil and let it rest in the oven at around 80 degrees so that it is juicy and slightly pink on the inside.
Baked tomatoes and asparagus:
- Preheat the oven to 200 degrees, wash and dry the thyme. Place the tomatoes with the panicles on a baking sheet or in a large baking dish.
- Wash green asparagus and cut off the ends. Place next to the oven tomatoes. Drizzle the asparagus with olive oil.
- Mix 4 tablespoons of olive oil with honey and garlic and pour over the tomatoes. Sprinkle with coarse sea salt and sprinkle the thyme sprigs on top. Put in the hot oven and bake for about 15 minutes.
Red wine sauce:
- Wash thyme and shake dry. Mix the red wine with bay leaves, cloves, pepper and juniper seeds in a saucepan and then bring to the boil. Reduce the liquid to 200 ml. Pass the red wine reduction through a hair sieve.
- While the wine is boiling, peel the shallots and cut into small cubes. Chill 40 g butter, heat the remaining butter in a small saucepan. Sweat the shallots with the sugar until they are caramelized golden brown. Deglaze with the vinegar and reduce to a syrupy level. Pour in the red wine reduction, put the sauce base aside.
- When the meat is seared, reheat the sauce base and stir in the meat juice that has leaked out during roasting and strain the sauce through a hair sieve again.
- Assemble the sauce with the cold butter in flakes, i.e. let the butter melt in the sauce while gently stirring, so that a glassy consistency is created and season with sea salt and pepper.
Nutrition
Serving: 100gCalories: 144kcalCarbohydrates: 8.6gProtein: 2.2gFat: 9.1g