Carré of milk lamb mash of peas asparagus and apple croque with bacon(Par le Chef Frank Theunen)
Catégorie: | Plat principal Agneau Frank Theunen |
Saisons | Printemps |
Cuisine Type | Française |
Tags: |
Ingrédients
Pour
4
Personnes
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 Instructions
- 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.
Notes recette
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.