John Myers
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Salad Including Delicious Dieklamm Un Broot
The perfect salad including delicious dieklamm un broot recipe with a picture and simple step-by-step instructions.
Apple-celery-soup
- 500 g Celeriac fresh
- 300 g Apple boskop
- 100 g Onions
- 25 ml Butter
- 1 l Broth
- 200 ml Cream
- 1 pinch Sugar
- Salt
- Pepper
- Ginger
- Aniseed schnapps
Plums
- Prunes
- Ham
Lamb fillet
- 500 g Lamb fillet
- Rosemary
- Salt
- Pepper
salad
- 200 g Beetroot
- Fresh spinach
- Leaf lettuce
Sea buckthorn dressing
- 2 tbsp Pistachio oil
- 1 tbsp Raspberry vinegar
- 1 tbsp Sea buckthorn syrup
- Salt
- Pepper
Honey mustard dressing
- 12 tbsp Peanut oil
- 1 tbsp Balsamic vinegar
- 2 tbsp Gravy
- 1 tsp Honey
- 1 tsp Mustard
- Salt
- Pepper
Apple-celery-soup
- Peel and dice celeriac. Peel, quarter, core and roughly dice the apples. Dice the peeled onion as well. Sweat everything together in butter in a saucepan over medium heat. Pour in the broth and bring to the boil. Add the whole ginger and take it out at the end of the cooking time. Cook over medium heat for 30 minutes. At the end of the cooking time, finely puree the soup with the hand blender. Add the cream, bring to the boil briefly and season with salt, pepper and sugar.
Plums in Norderneyer ham
- Wrap the plums in ham and toss gently in the pan
Lamb fillet
- Sear the lamb fillet vigorously on all sides, (approx. 4 min) keep the roasting fat for the dressing until the juice comes out, then wrap it in aluminum foil and let it rest for approx. 10 min.
salad
- Mix all ingredients.
Sea buckthorn dressing
- Mix all ingredients.
Honey mustard dressing
- Mix the ingredients in a container and stir well with the frying oil in the pan.
Serving
- Then fill the soup into glasses, arrange the salad and the dressings separately in pots, finally cut the lukewarm lamb diagonally into slices and portion on the plate
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