Meat: Lamb Salmon with Porcini Mushroom Crust and Rosemary Spaetzle

Pour boiling water over the dried mushrooms and leave to soak for about 4 hours. Drain over a sieve and finely chop half. Peel the shallot and dice it very small. Heat the butter in a saucepan and fry the shallot cubes and chopped mushrooms in it. Deglaze with wine and orange juice and let it boil down. Then cool down.

Mix the panko flour with the chopped rosemary, the very finely chopped tomato slice and the butter. Knead with the mushroom mixture and cool in cling film until ready to use

Clean the lamb salmon and pat dry. Salt and pepper on both sides. Peel and slice the garlic. Heat the oil and butter in a pan and sear the meat for about a minute. After turning, add the rosemary needles and garlic slices.

Place the salmon together with rosemary and garlic in a baking dish and cook it in a preheated oven at 140 ° C for about 20 minutes.

Peel and dice shallot. Heat the butter in a saucepan and fry the shallot cubes and the remaining swollen porcini mushrooms in it. Deglaze twice with red wine. Then add the lamb stock and let the mushrooms cook until soft.

Reduce the liquid and then puree the sauce. Season with salt and pepper and refine with cream. Finally stir in a tablespoon of cranberry jam. Keep the sauce warm.

Stir eggs with flour, salt and chopped rosemary until the batter bubbles. Let it soak for about half an hour. Bring the water to the boil, salt it and scrape the dough into the boiling water with a spaetzle slicer. Take the finished spaetzle out of the water with a slotted spoon and keep it warm.

When the cooking time is over, switch on the grill. Remove the mushroom crust from the refrigerator, cut in half and top the lamb salmon with it. Gratinate under the grill for about 5 minutes. Cut the meat diagonally into approx. 3 cm thick slices.

Place a spoonful of cranberry jam on preheated plates, place the meat slices next to them, add the spaetzle, pour a little sauce over them and then serve immediately.

* Link to lamb stock in the following recipe Meat: Stuffed leg of lamb - instead of cranberry jam you can also use cranberries,

Info: The lamb used here comes from the Pommernhof in Groß Zicker on Rügen. The coarse-wooly Pomeranian country sheep are bred here. They graze on the Zicker Mountains and the meat cannot be compared to what we get in the store. The Westphal family is happy about every customer. However, it is advisable to pre-order the meat in March.