John Myers
Contents
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Ingredients
potato gratin
- 800 g Floury potatoes
- 1 Pc. Clove of garlic
- 2 Pc. Eggs
- 200 ml Cream
- 2 tbsp Oil
- 1 tsp Salt
- 1 pinch Nutmeg
- Salt and pepper
- Parmesan
- Butter
Pear and bean ragout
- 500 g Beans
- 2 Pc. Shallot
- 100 g Diced Bacon
- 2 Pc. Pears
- 2 tbsp Vegetable oil
- 1 pinch Salt
- 1 pinch Sugar
- 1 pinch Pepper
- Ice water
Lamb fillet under a Saxon crust
- 1 kg Lamb fillet
- 4 tbsp Bread flour
- 1 cups Wild garlic pesto
- 1 packet Pistachio
- 1 Bd Parsley
- 1 Bd Oregano
- 1 Bd Thyme
- 1 tbsp Butter
- 1 pinch Salt and pepper
sauce
- 1 Cup Dry red wine
- 1 Cup Broth
- 0,5 cups Cream
- 2 shot Balsamic vinegar
Instructions
potato gratin
- First of all, coat the small molds with a little butter or grease them with a separating spray. Wash, peel and thinly slice the potatoes. Beat two large eggs with the spices (salt, pepper, chopped garlic and some grated nutmeg) until frothy. Bring the potato slices to the boil together with the cream and egg mixture (so that the starch dissolves in the potatoes) and fill the molds. Rub some fresh Parmesan over it and bake in the preheated oven at 200 degrees for about 35 minutes.
Pear and bean ragout
- Cook the beans firm to the bite in the saucepan, rinse in the ice water and set aside. Dice the bacon and shallots and sauté in the pan. Then cut the pears into thin wedges or slices and add them to the pan with the beans and a little butter. Swirl the whole thing briefly and season with salt and pepper. If necessary, deglaze with a small dash of white wine.
Lamb fillet
- Season the lamb fillet with salt and pepper and fry both sides in clarified butter in a hot pan for 1-2 minutes. Prepare a crust from the bread flour, the pesto, a little butter and the chopped herbs / pistachios and place on the lamb fluff. Cook the fillet in the preheated oven at 175 degrees for about 5-7 minutes.
sauce
- Add some red wine and broth to the roast, reduce briefly and season with cream, balsamic vinegar, salt and pepper.
Nutrition
Serving: 100gCalories: 181kcalCarbohydrates: 13gProtein: 11.3gFat: 8.9g
