Lamb Salmon with Currant Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the chutney:
- 350 g red currants
- 1 small onion (s), red
- 1 clove garlic
- 0.5 ½ chilli pepper (s)
- 3 tablespoon red wine
- 1 tablespoon vinegar, (raspberry vinegar)
- 2 tablespoon sugar (possibly one more, depending on taste and acidity)
- 1 clove (s)
For the meat:
- 2 lamb salmon
- olive oil
- butter
- 2 garlic clove (s), unpeeled
- 1 sprig rosemary
- 2 sprigs thyme
- sea-salt
- Cocoa powder
For the set:
- Herbs
Print Recipe
Pin Recipe Instructions
- For the chutney, wash the currants and drain well. Put some panicles aside for the garnish. Pull the berries off the panicles from the rest with a fork. Finely chop the peeled onion and clove of garlic. Core the chilli pepper and cut into fine strips.
- Bring everything together with red wine, vinegar, sugar and clove to the boil and simmer over a low heat for 30 - 45 minutes on a low flame until the mass thickens. Possibly remove the clove after 15 minutes so that it does not taste too intensely.
- Strain the mixture through a sieve (this is not absolutely necessary, but the many stones make the chutney more pleasant to eat).
- Heat the butter and oil in a pan and fry the meat together with the unpeeled garlic and the herb sprigs for four minutes on each side. Then wrap it in aluminum foil and let it rest for ten minutes.
- Then season the meat with sea salt and dust with a little cocoa. Serve with the currant chutney and a garnish of currant panicles and herbs.
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