Herbed Lamb Salmon with Truffled Potato and Parsnip Puree and Bacon Beans

Roughly chop the herbs. Drizzle the lamb fillets with three or four drops of olive oil, roll them in the chopped herbs and wrap tightly in cling film. Let the fillet packets rest in the refrigerator for as long as possible (approx. 12 hours).

Dice the shallots very finely and fry them until translucent. Now deglaze with red wine and let it boil down. The sauce can be prepared very well, as reducing it takes some time. Season to taste with pepper and salt.

Peel the potatoes and parsnips, cut into pieces of equal size and cook until soft. Now press the cooked vegetables through a potato or spaetzle press. Season the mixture with pepper, salt and nutmeg. Now stir in a little truffle oil. Use truffle oil very carefully. The taste is very intense. Finely chop some truffle and fold in.

Blanch the beans, roll them into small packets with the bacon and fry them. Keep warm in the oven.

Remove the lamb fillets from the cling film and wipe off the herbs a little. Now the meat moves into the pan. Searing is the order of the day. A maximum of two minutes per page. Remove directly from the pan and wrap in aluminum foil so that the meat juice can pull back into the meat. Now for seven to ten minutes with aluminum foil in the oven at approx. 80 ° C.

Serving: Place the potato and parsnip puree, which can be kept warm over a water bath, in a serving ring on the plate. Slice fresh truffle on top. Cut the bean rolls straight off on one side at the beginning of the bacon and place two on each plate. One fillet is provided per plate, which is cut diagonally in the middle and leaned against one another. Somehow bring the red wine and charlotte sauce to the plate. Before serving, it is advisable to remove the serving ring from the puree.