Ingredients (for 4):
- Lamb tenderloin - 4
- Garlic - 5 g
- Parsley - 12 g
- Rosemary - 2 g
- Bread crumbs - 15 g
- Olive oil - 5 ml
- Flour - 300 g
- Salt - 30 g
- Egg white - 150 g
- Butter - 30 ml
- Whisked egg yolk - 2
- Jus d'agneau - 300 ml
- Thyme - 1 tsp
- Eggplant - 160 g
- Olive oil - 50 ml
- Tomato - 2
Procedures:
1. Trim the lamb tenderloin and marinate with salt and black pepper finely.
2. Finely chop the parsley.
3. Mix the parsley with rosemary, garlic, bread crumbs and olive oil.
4. Use a tinfoil and put the lamb tenderloin on top, sprinkle with the parsley mix.
5. Tightly wrap the tinfoil around the lamb tenderloin.
6. Bake the lamb tenderloin for 5 minutes to firm up the shape.
7. Mix the flour with salt, then add in the butter and egg white. Knead to form the dough and put into fridge to rest for 30 minutes.
8. Separate the dough into four pieces. Roll the dough to a sheet.
9. Put the lamb tenderloin on one and then cover with another sheet. Close up the edges with a bit of water and knead.
10. Brush the surface with egg yolk and put in oven to bake for 15 minutes, pre-heated at 220 degree Celsius.
11. Cut the eggplant into thick slices of 1cm. Season with salt and black pepper finely.
12. Pan-fry the eggplant with olive oil. Then remove.
13. Cut the bottom of the tomato with a cross. Then blanch for a short while in hot water.
14. Remove the skin of the tomatoes. Then cut into small pieces.
15. Cook the chopped tomato with olive oil, season with some mixed herbs and salt. Remove for later use.
16. Heat up the jus and add in thyme to reduce as the sauce.
17. Plate by putting a piece of eggplant on the dish and then top with the chopped tomatoes.
18. Remove the lamb from the oven and cut into sections.
19. Serve with the sauce.
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