Kid's loin with Albufera sauce UTees style

Ingredients for 4 servings:

• 1 kid – back (complete, from a nearly 1-year-old goat)
• 20 g clarified butter or olive oil for frying
• 1 jar white wine, dry
• 2 liters of water
• 1 tbsp, leveled tomato paste
• 1 m.-sized carrot(s)
• ½ stalk leek, the white part
• 2 shallots
• 50 g celeriac
• 0.2 liters of cream
• 50 ml Sherry, dry
• 50 ml Madeira
• 100 ml white wine, dry
• 50 g liver(s) (duck liver parfait)
• 1 bell pepper(s), red
• 40 g clarified butter
• 40 g butter
• 1 sprig(s) of thyme
• 1 bay leaf
• Salt
• pepper
• 2 clove(s) garlic, sliced
• rosemary
• Thyme
• oregano
• 4 tbsp olive oil

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Boneless salmon and fillets with Albufera sauce made from kid goat gravy

The day before, remove the salmon and fillets from the carcass. Rub them with sliced ​​garlic, rosemary, thyme, and oregano, then vacuum-seal and seal them in a freezer bag with the olive oil. Refrigerate overnight. Finely chop the carcass with a cleaver and roast them vigorously in clarified butter or olive oil along with the trimmings. Briefly roast the tomato paste, deglaze with a glass of white wine, add water, and simmer for one to two hours. Then remove the bones and any other solids. Defatt the stock and reduce it to about 300 ml. Peel or trim the carrot, leek, celery, and shallots, cut into small cubes, and sauté in 40 g of clarified butter. Add a sprig of thyme and the bay leaf. Add the duck liver parfait, let it dissolve, and deglaze with 100 ml of white wine, sherry, and Madeira. Pour in the reduced goat’s stock, add the cream, and simmer for one hour. Trim and roughly chop the bell peppers, then sauté in 40g melted butter until very soft. Briefly puree with a hand blender and pass through a sieve directly into the sauce. Strain the finished sauce and blend. Meanwhile, let the goat’s tails come to room temperature. Then strip off the garlic slices and spices and brown the meat all over. Then cook in a preheated oven at 80°C for 15 to 20 minutes (test with your finger). Brown the fillets and cook in the oven at 80°C for about 5 minutes. Add the cooking liquid to the sauce and slice the meat thinly. Arrange on plates covered in sauce and serve. Ciabatta or flatbread goes best with this.