Carré of milk lamb mash of peas asparagus and apple croque with bacon(Featured Chef Frank Theunen)
Difficult
Fairly expensive
A delicious recipe with soft milk lamb, Belgian asparagus and apple.
| Category: | Main course Lamb Frank Theunen |
| Seasons | Spring |
| Cuisine Type | French |
| Tags: |
Ingredients
For
4
Persons
Ingrediënten
| 4 Milk lamb carrés |
| 100 Peas |
| 1 dl Chicken stock |
| 1 dl Brown stock |
| 4 Apples (Jonagold, ...) |
| 100 g Pork belly bacon |
| 1 bos White Asparagis |
Carré of milk lamb mash of peas asparagus and apple croque with bacon Directions
- Bake the carrés pink
- Peel the asparagus and cook until al dente in some salted water.
- Puree the peas with the chicken broth.
-
Bake the pork belly crispy and let it drain.
-
Cut slices of the apple and put the pork belly in between.
-
Warm everything up and dress as in the photo.
Recipe notes
Serve with a 'fondant potato': a potato cooked in chicken broth in the oven.
Wine tip: The chef is happy to serve a Côtes de Thongue 'Languedoc' from domaine La Clef, a vineyard with the Ecocert label of the Agriculture Biologique.
