Meat: Lamb Salmon with Porcini Mushroom Crust and Rosemary Spaetzle

5 from 2 votes
Total Time 1 hr 40 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 368 kcal


The crust

  • 100 g Dried porcini mushrooms
  • Boiling water
  • 1 piece Shallot small
  • 1 shot Red wine tart
  • 1 shot Orange juice
  • 2 tablespoon Panko flour
  • 1 tablespoon Freshly chopped rosemary
  • 1 piece Dried tomatoes in oil
  • 40 g Butter

The meat

  • 2 piece Lamb salmon
  • Salt and pepper
  • 2 tablespoon Extra virgin olive oil
  • 1 piece Butter
  • 1 branch Rosemary
  • 1 piece Clove of garlic

The sauce

  • 1 piece Fresh shallot
  • 1 piece Butter
  • 2 shot Red wine tart
  • 250 ml Lamb stock *
  • Salt and pepper
  • 50 ml Cream
  • 1 tablespoon Cranberry jam *

The spaetzle

  • 2 piece Eggs
  • 4 tablespoon Spelt flour type 630
  • 1 pinch Salt
  • 1 tablespoon Freshly chopped rosemary
  • 1 tablespoon Water


The crust

  • 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

The meat

  • 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.

The sauce

  • 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.

The spaetzle

  • 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.

The finish

  • 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.


Serving: 100gCalories: 368kcalCarbohydrates: 26.1gProtein: 10.9gFat: 24.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Baking: Apple and Chocolate Kiss

Spelled Bread with Yogurt