Carefully loosen the thin fillets that lie under the skeleton and first chill. Also release the lamb salmon lying on top of the skeleton.
Use the ax to cut the skeleton into individual vertebrae. Roast the bones vigorously, then continue roasting vigorously with the finely chopped pieces of connective tissue and pieces of fat that have accumulated during the release until they have taken on a good color. Roast 1 tablespoon of tomato paste briefly, then deglaze with approx. 1 liter of water and boil for a good 40 minutes. Pour through a pointed sieve into a fat separator and degrease. In a saucepan with the halved clove of garlic, reduce to about 200 ml.
Then cook the potatoes with the peel until done.
Fry the lamb salmon vigorously in a little olive oil in a hot pan and then let it sit in a bowl in an oven preheated to 80 ° C for about 10 minutes (a few minutes do not matter). Deglaze the roasting in the pan with wine, add the reduction, add the Marsala and let it simmer again a little. Season and assemble with the butter.
Briefly toss the potatoes in the wok in a little olive oil with the dried herbs.
Season the fillets and fry them very briefly. Cut the lamb salmon, they must still be pink on the inside, and serve on the sauce plate on the herb potato. Add the fillets.
Endive salad tastes good with it, but so do any vegetables that go well with Provencal cuisine.
The entire preparation time is quite long, but repeatedly interrupted by pure reduction times.
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