John Myers
Contents
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Ingredients
- 400 g Radish fresh, peeled and sliced into wafer-thin slices
- 300 g Potato peeled fresh, waxy, cut into 5 mm slices
- 300 g Olive oil fruity
- 2 Tomatoes fresh, peeled, pitted, finely diced
- 15 g Fresh spring onions, cut into fine rings
- 50 ml Extra virgin olive oil
- 100 ml Lamb stock
- 4 tbsp Balsamic Mango Vinegar
- 1 tsp Rosemary fresh, finely chopped
- Salt, pepper, sugar
- 360 g Lamb salmon, neatly parried, without silver skin
- 2 Garlic cloves
- 4 Sprigs of thyme
- 2 Rosemary sprigs
- 2 tbsp Extra virgin olive oil
- 20 g Shallot rings
- 2 tbsp Sage leaves, fresh, finely chopped
Instructions
- Dry the potato slices well and fry them in olive oil on all sides until they are golden brown and cooked. Season with salt and pepper for about 15 minutes. Drain on paper towels and mix with the radish slices in a bowl.
- Sweat the spring onions in olive oil, deglaze with the stock and vinegar, and let reduce a little. Remove from heat and add the diced tomatoes. Season with salt, pepper, a pinch of sugar and rosemary. Put on the salad and keep lukewarm covered.
- Fry the lamb salmon in olive oil with the garlic, thyme and rosemary until pink. For the garnish, mix the shallot rings with the finely chopped sage.
- Cut the lamb into not too small slices and arrange on a plate with the salad, garnish with the shallot rings.
Nutrition
Serving: 100gCalories: 301kcalCarbohydrates: 0.3gProtein: 0.1gFat: 33.3g
