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
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.
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.