Summary

Ingredients

• 4 lamb salmon
• 4 sprigs rosemary
• 4 sprigs thyme
• 3 clove (s) garlic
• 5 tablespoon olive oil
• 150 g broad beans (frozen)
• 150 g beans, broad French beans
• 150 g beans, reen beans
• 50 g bacon, finely diced
• 1 carrot (s)
• 500 g potato (s)
• 1 box garden cress
• milk
• butter
• salt and pepper
• nutmeg
• 1 bunch parsley, smooth
• 1 tablespoon thyme, fresh leaves
• 50 g breadcrumbs
• 50 g cheese, oat ouda or pecorino, aed
• 60 g butter, soft

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Instructions

1. Remove any tendons from the lamb salmon and place in a marinade of 5 tablespoons of olive oil, garlic and herbs in the refrigerator overnight. Take out of the refrigerator 1-2 hours before preparation so that the meat can reach room temperature, otherwise the core will not get really hot during the short cooking time.
2. For the herb paste, pick the parsley leaves and chop them into small pieces. Dice cheese. Puree the breadcrumbs, cheese and herbs in a blender and mix with the soft butter. Season with pepper and a little salt, because the cheese also brings salt with it. Roll out the mixture about 3 mm thick on baking paper with a rolling pin, fold in and place in the refrigerator. This paste can also be made in advance and stored in the freezer for later use.
3. Blanch broad beans for 2 minutes, rinse in cold water and drain well. Press the seeds out of the shell. Thread the other types of beans, if necessary. Cut broad beans into 4 pieces in a diamond shape, halve the green beans. Blanch the beans for 7 minutes, chill and drain. Peel the carrot with the peeler, dice very finely, blanch for a minute, rinse in cold water and also dry on paper towels. These cubes will later serve as a splash of color on the mostly green dish.
4. Peel the potatoes and cook them in salted water. Finely chop the cress with a knife. Mash the potatoes while adding milk until the desired consistency is achieved. Melt 1 tablespoon butter in the puree and mix. Season with salt and fold in the cress before serving.
5. Finely dice the bacon slices and fry them together with 1 tablespoon of olive oil in a pan over medium heat, add the different types of beans, heat at a reduced temperature, toss and season with salt, pepper and nutmeg.
6. Season the lamb salmon with salt and pepper and fry briefly on both sides in a little olive oil from the marinade. Place the salmon in the oven preheated to 160 ° (top / bottom heat) for 6 minutes. Take out and let rest for about 5 minutes. Set the oven to grill setting.
7. For the herb crust, cut out the paste in the right size, cover the meat with it and bake in the oven for approx. 3-5 minutes. The meat should still be pink on the inside after cutting.
8. Distribute the bean vegetables on plates, cut open the lamb salmon and place on it, place the cress puree next to it and sprinkle the diced carrots on top.