HEIDSCHNUCKENRÜCKEN
(GERMAN MOORLAND SHEEP, SADDLE OF LAMB)
WITH SPINACH IN FLAKY PASTRY AND GRATIN DAUPHINOIS
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Skin the meat with grated garlic, chopped marjoram, thyme, and some pepper and salt and leave to
stand for an hour.
In a frying pan, quickly sear the meat from all sides to close the pores.
Then smoke the meat for 12 min., without setting the thermostat, in the MIRELLA
smoking appliance.
A few juniper berries should be mixed in with the smoking-meal.
Rub the egg yolk and mustard over the meat.
Cut the shallots, mushrooms and beef tongue into very small cubes and mix with the chopped
chervil and parsley into the breadcrumbs. Spread the mixture onto the meat and press it down firmly.
Put some knobs of butter over the coating and bake the meat, according to weight, for up to an hour
at 200°C in the MIRELLA smoking appliance. The heating element remains switched off.
Spinach flaky pastry and Gratin Dauphinois are suitable accompaniments to this dish.
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