Lamb Salmon with Pear and Beans, Sweet Onion Sauce and Mashed Potatoes and Nuts

Peel and halve the potatoes, boil them in salted water and then mash them roughly. Mix with the chopped / grated macadamia nuts, season to taste with salt, pepper and nutmeg. Leave out 50g butter in a pan and briefly fry the mash in portions on both sides. Tear open the surface and sprinkle with 2 tablespoons of pistachio / oil mixture.

Dice the onions, turn in 1 tbsp starch, simmer with 150ml apple juice and 150ml vegetable stock, add a little salt and savory and reduce, pour in the remaining liquids again and again and allow to reduce again. When the sauce is pleasantly thickened, add the cream and reduce again to the desired consistency, stirring constantly. Finally, strain the sauce through a sieve.

Wash the pear, hollow it out with a core cutter, use the knife to make sure that the surface is stable. Notch the outer skin. Salt the inside and outside of the pear and sprinkle with savory. Clean the beans and cook them al dente in salted water with savory. Fill the pear with the cooked beans, wrap the bacon around the beans that stick out.

Place the filled beans on an ovenproof dish, cook in the oven at max. 120 ° C or infrared micro combination grill at 500 watts and roast the bacon. Pour the leaked juice over the pears over and over again. If the tips of the beans dry out, place a small dome made from a strip of bacon over the tips. If the pear forms a compressed sack in the lower part, only the bacon should be roasted with the grill function.

Roast the lamb salmon in a contact grill, at 2-3 cm thickness for about 5 minutes up to medium level, otherwise alternatively in a pan for 2 minutes at a time and then rest in the oven for 8-10 minutes at 100% and cook. Arrange all components on a plate.