For the lamb: 600 g Saddle of lamb fillet 200 g Minced lamb 100 ml Cream Salt Pepper 1 Pc. Swiss chard 2 tbsp Butter For the puff pastry: 500 g Butter 520 g Flour 16 g Salt 1 tbsp Vinegar 100 ml Water 1 Pc. Egg yolk 1 tbsp Milk For the mashed potatoes: 600 g Floury potatoes 400 g Sweet potatoes Water Nutmeg For the pea puree: 1 Pc. Onion 75 g Butter 500 g Peas 300 ml Vegetable stock 50 ml Cream Salt Pepper Nutmeg For the jus: 500 g Beef bones 100 g Carrots 3 Pc. Onions 100 g Celery 50 g Butter 50 g Tomato paste 500 ml Red wine 500 ml Vegetable stock 500 ml Water 2 Pc. Bay leaves 1 tsp Peppercorns 3 Pc. Juniper berries 3 Pc. Allspice grains 2 Pc. Cloves Salt 25 g Starch 1 rib Dark chocolate
Roast the bones in the oven on a baking sheet for one hour at 180 °. Peel the carrots, celery and onions and cut everything into large pieces.
Then fry in 50 g butter and caramelize for about 10 minutes. Add the tomato paste.
Take the roasted bones out of the oven and add them to the vegetables. Mix everything together and then deglaze with red wine. Also add the vegetable stock and the water.
Remove the roasted sediment from the bottom of the pan using a roasting shovel or something similar. Then add the spices and let reduce for 5-10 hours.
Then drain through a coarse and a fine sieve and season again to taste. Bring to the boil and add the starch and chocolate.
Heat well again before serving.
Mix the basic dough for the puff pastry, mixing 100 g butter, flour, salt and vinegar. Add enough water to make a firm but smooth dough. Let the base dough rest for about 2 hours.
Then roll out a 40x20 cm dough sheet. Roll out the remaining butter into an approx. 20x20 cm square of butter (best wrapped in baking paper) and place on one half of the dough flap.
Fold the other half of the dough and squeeze it well. Then roll out an approx. 90x20 large dough cloth and fold in 30cm from each side.
Then chill the puff pastry for approx. 30-60 minutes and repeat this step 3 more times, but turn it by 90 ° before rolling it out.
The puff pastry is then ready to be rolled out for final processing.
For the mashed potatoes, peel the potatoes and bring them to the boil in sufficient water.
As soon as the potatoes are cooked, pour off some water and use a vegetable pounder or wooden spoon to mash the potatoes.
Pieces can be left over. Then season with salt and pepper.
Sauté the onion in butter. Then put the peas (regardless of whether they are fresh or frozen) in the pot and sauté them briefly.
Then season to taste with salt, pepper and nutmeg, add a little cream. Puree very finely and creamy in a blender on the highest setting.
For the lamb fillet, separate the chard from the stalk and wash the leaves individually. Then cut out the thick gutters.
Put on water and blanch the chard leaves for a few minutes and rinse in cold water. Dry on a clean kitchen towel and lay out.
Mix the minced lamb with the cold cream by hand. Then season the meat mixture with salt and pepper.
Heat the butter in a cast iron pan and sear the lamb fillet briefly on all sides (approx. 2 minutes).
Fill puff pastry with lamb:
Roll out the puff pastry thinly (approx. 60x40 cm) and spread it with the lamb mince and cream mixture in a section (60x25 cm).
Then lay out the blanched Swiss chard leaves in this area and place the lamb fillets on top.
Season with salt and pepper. Then wrap the lamb fillets in the puff pastry and fold over all ends.
Place the roll end down on a parchment-lined baking sheet. Now brush with the egg yolk and milk mixture and place in the oven at approx. 180 ° C for 25-30 minutes.
Take out and let rest for about 5 minutes. Cut into slices and serve with the side dishes.
Serving: 100 g Calories: 183 kcal Carbohydrates: 9.7 g Protein: 5.7 g Fat: 13.1 g