Lamb Fillets Poached in Black Oil, Munched Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 lamb fillets
- 0.5 liter ½ olive oil
- 100 g olives, black pitted
- 500 g potato (s), floury boilin
- some water
- 3 clove (s) garlic
- 3 tablespoon butter
- a bit salt
- 1 cup cream
- 2 nectarine (s)
- 2 tablespoon butter
- some chilli, ground
- 1 handful cress, (Paracress leaves, normal cress is also possible)
- 1 egg (s)
- some sea salt, coarse
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cut the olives into small pieces, puree them very well and mix them with the oil. Heat to approx. 65 - 70 ° C (on my stove this is level 1 of a small plate) and poach the fillets for 10 to a maximum of 15 minutes - test the degree of cooking!
- Boil the potatoes in salted water until soft, drain and let steam in a hot saucepan.
- Bring the cream, a little water and the butter to the boil, cut the garlic into pieces and cook in the cream until soft - season with salt.
- Peel the potatoes and mash them while adding the cream.
- Stone the nectarines, cut them into wedges and fry them briefly in the butter - season with freshly ground chilli.
- Boil the egg until soft, continue to use the yolk. Process together with the paracress, sea salt and oil in a mortar to form an emulsion as required.
- Serving:
- Remove the meat from the oil and let it drain a little. Place a few spoonfuls of potatoes on a preheated plate, cut the meat into slices and arrange them, create a few nectarine wedges and decorate with the emulsion.
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