Summary

Ingredients

• 1 large onion (s)
• 2 cloves garlic)
• 3 tablespoon clarified butter
• 700 g peas, frozen
• 6 tablespoon crème fraîche
• 1 bunch parsley
• 1 bunch mint, fresh
• some nutmeg
• 2 teaspoons lemon juice
• 600 g lamb salmon
• 3 tablespoon olive oil
• 200 ml white wine
• 100 g suar snap peas
• 50 g pine nuts
• some butter
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. For the puree, peel off the onion and garlic and dice finely. Wash the parsley and mint, shake dry and pluck the leaves.
2. Sauté the onion and garlic in clarified butter without browning them. Add the frozen peas and let thaw while stirring. Then continue to cook for a few minutes while stirring.
3. Season the meat with salt and pepper and fry in the hot oil on both sides for about 3 - 4 minutes, depending on the thickness. Wrap in aluminum foil and let rest for 10 minutes.
4. Deglaze the roast with the wine and mix with 4 tablespoons of crème fraîche. Salt and pepper.
5. Add the parsley, mint, lemon juice and 2 tablespoons of crème fraîche to the peas and blend everything with the hand blender. Season to taste with salt, pepper and a little nutmeg.
6. Roast the pine nuts in a pan without fat. Cut the snow peas lengthways into thin strips, fry them briefly in a little butter and season with salt, a pinch of sugar and possibly a little nutmeg.
7. Arrange the plates with pea and mint puree, lamb, snow peas, pine nuts and the sauce.
8. Potato wedges from the oven and a yogurt dip, for example, go well with it.