400gRadish fresh, peeled and sliced into wafer-thin slices
300gPotato peeled fresh, waxy, cut into 5 mm slices
300gOlive oil fruity
2Tomatoes fresh, peeled, pitted, finely diced
15gFresh spring onions, cut into fine rings
50mlExtra virgin olive oil
4tbspBalsamic Mango Vinegar
1tspRosemary fresh, finely chopped
Salt, pepper, sugar
360gLamb salmon, neatly parried, without silver skin
4Sprigs of thyme
2tbspExtra virgin olive oil
2tbspSage leaves, fresh, finely chopped
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.
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.