Eigenschappen
Bereidingstijd: 40 min
Menugang: Hoofdgerecht
Bereidingswijze: Bakken
Aantal personen: 6 pers.
Ingrediënten:
- 250 gram venkel
- 160-180 gram lamsfile per persoon
- 1 dl gevogeltefond (fond de volaille)
- circa 10 gram truffel
- 1 klein sjalotje
- 1 gram Jamaicaanse peper
- 100 gram boerenkaas
- 10 gram platte peterselie
- 75 gram dubbelgedopte tuinboontjes
- 75 gram dubbelgedopte doperwten
- 25 gram lamsoren
- 1/2-1 aardappel
Bereidingswijze
Zuiglam
Bak per persoon 160-180 gram lamsfilet in wat boter rondom bruin. Laat hetvlees 8-10 minuten nagaren in een hete oven op 180°C.
Fondue van venkel en truffel
Zweet de venkel aan in een beetje olijfolie. Blus af met de witte wijn enlaat de wijn verdampen. Voeg de fond toe en laat de venkel circa 20 minutenzachtjes garen. Pureer de venkel, zeef hem en roer de truffel erdoor. Roer ervlak voor serveren nog 2 eetlepels olijfolie door om de fondue mooi te latenglanzen.
Fondue van kaas
Zweet de sjalot met de peper aan in een beetje olie. Blus af met de wijn enlaat de wijn verdampen. Schenk de fond erbij en los de kaas op in het warmemengsel. Zeef het en roer dan de room en als laatste de peterselie erdoor.
Garnituur
Stoof de tuinboontjes en doperwten in wat boter tot ze beetgaar zijn. Voeg delamsoren toe en warm deze enkele seconden mee. Bak de aardappel in ganzenvetkrokant. Doe dit onder druk: dat wil zeggen tussen bakpapier en verzwaard metbijvoorbeeld een pan, zodat de aardappel mooi plat blijft.
Een recept van de internationaal bekend michelin-sterren-chef Pascal Jalhaij.
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