John Myers
Contents
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Ingredients
For the herb noodles
- 1 kg Floury potatoes
- 3 Pc. Egg yolk
- 3 tbsp Food starch
- 180 g Flour
- 0,5 bunch Parsley
- 0,5 bunch Basil
- 3 Pc. Sprig of thyme
- 3 Pc. Salt
- 3 Pc. Pepper
- 3 Pc. Freshly grated nutmeg
- 3 Pc. Flour
- 3 Pc. Butter
For the caramelized carrots
- 2 bunch Baby carrots
- 80 g Butter
- 80 g Sea salt fine
- 1 pinch Sugar
- 2 Pc. Clove of garlic
- 1 packet Vanilla sugar
- Chervil leaves
For the lamb fillet
- 10 Pc. Lamb fillet
- 4 tbsp Bread flour
- 1 packet Pistachios
- 1 bunch Fresh smooth parsley
- 1 bunch Oregano
- 1 bunch Thyme
- 1 tbsp Butter
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 Can Pesto Genovese
Instructions
For the herb noodles:
- Brush off the potatoes and cook in the skin for about 20-30 minutes. Peel off. Then press the potatoes through the potato press while still hot.
- Add egg yolk, cornstarch and flour. Work everything into a smooth dough with your hands. Season with salt, pepper and grated nutmeg. Form about 5 strands of dough about 35 cm long from the dough on a floured work surface. Cut pieces of finger width and shape into long potato noodles.
- Bring plenty of salted water to the boil and add the potato noodles in three portions to the water. When the potato noodles rise, let them steep for another 2-3 minutes. Remove with a slotted spoon and allow to drain. Fry brown in hot butter just before serving
For the caramelized carrots:
- If necessary, cut off the carrot greens and the stem end of the carrots and peel the carrots if the skin is not tender enough. Bring the butter to froth over medium heat, add the carrots and season with salt and a pinch of sugar. Add the cloves of garlic and cover the carrots on both sides and slowly stew and caramelize for 15 minutes over a mild heat until they are nice and soft and light brown.
- Finally, sprinkle over half a pack of vanilla sugar and let it steep again for 2 minutes with a lid. Serve garnished with chervil leaves.
For the lamb fillet with a herb crust:
- Season the lamb fillets with salt and pepper and fry them in the hot butter for 1-2 minutes on both sides. Mix the remaining ingredients together to form the herb crust.
- Remove the lamb fillets from the pan and place the individual fillets in a heat-resistant dish lined with aluminum foil. Place the herb crust on the individual fillets and place in the oven preheated to 180 degrees for 15 minutes.
