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Home > Recipes > Noisette of lamb baked in a roasted almond crust, with lamb stock emulsion and Sturia Oscietra Caviar
Noisette d'agneau en croûte d'amandes torréfiées, jus d'agneau corsé en émulsion, Caviar Sturia Oscietra
03 / 03 / 2014 - By Johan Peignelin, Sturia Culinary Advisor
Noisette d'agneau en croûte d'amandes torréfiées, jus d'agneau corsé en émulsion, Caviar Sturia Oscietra

 

Ingrédients : pour 4 personnes

  • 50 g of Sturia Oscietra caviar
  • 600 g lamb fillet
  • 20 g of almonds
  • 50 g of butter
  • 50 cl of lamb stock
  • 2 tablespoonfuls of Savora
  • 25 g of ginger
  • 2 sprigs of basil
  • 12 cl of sweet soy sauce
  • Seasonal green vegetables
  • 1 egg yolk
  • 12 cl de sauce soja sweet
  • 25 cl of milk
  • Salt and freshly ground pepper

 

 

Preparation:

Roughly chop the almonds and dry roast them in a non-stick pan. Put them on a plate once they are roasted.
Mix the Savora and egg yolk in a soup dish.
To coat the lamb fillet, roll it first in this preparation and then in the almonds. Cook in the oven at 180° for 15 minutes.
Wash the vegetables (and if necessary scrape them – depending on the vegetables chosen). Cook them in a saucepanful of salted boiling water and stop the cooking in cold water with added ice cubes when they are cooked but still crunchy. Then fry them in a wok at high heat with olive oil, a little sweet soy sauce and some fresh basil.
Prepare the accompanying sauce: thinly slice the ginger into a very thin julienne. Reduce the lamb stock with ginger julienne in a saucepan. At the end of the cooking, add the butter away from the heat. Warm up the milk and pour it into the sauce. Emulsify all this using a blender.

 

Plating:

Just before serving, cut the lamb fillet into medaillons.
Emulsify the sauce using a blender. Retrieve the froth and put it round the lamb. Finish off by putting a quenelle of Sturia Oscietra caviar on top of each medaillon.

Serve the wok-fried vegetables in a small ramekin alongside.


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