TV5MONDE - delicatessen - The Pre -Alps of Digne and the ASSE Valley
INGREDIENTS FOR 4 PERSONS
2 lamb hazelnuts 4 strands of lavender
40g of honey50g of lemon with salt
1 Paprika sweet potato2g
2 cloves of garlic rods of thyme
340 g of whole milk 340 g of liquid cream 170g of almond powder
1 small 40 g 40 g alcohol vinegar
20g of sugar0.3g of turmeric1g of coarse salt
30 cl of veal juice 20g of butter 40 g of olive oil
PREPARATION
Degrease the lamb hazelnuts, cut them in 2 and season with fine salt and mill pepper. In a dish, scratch the lavender then add the honey and 30g of olive oil, mix and place the hazelnuts ofLamb to marinate them.Film in contact and reserve cool at least half an hour.
Tip: Filming on contact keeps all the perfumes intact.
Remove the lemon flesh with salt and reserve it, then cut the skin in diced. Detail the cauliflower in top.
Peel the sweet potato and cut cubes of about 5 cm.
Mix 10g of olive oil and the paprika in a baking dish.Then roll the sweet potato cubes in it.Spread them flat with the garlic cut in half, the thyme then put in the oven at 180 degrees for 20 minutes.
For almond muslin:
Place the milk, liquid cream, almond powder in a saucepan, 170g of water, 70g of lump summit and lemon flesh with salt.Cook over low heat for 10 minutes. Mix in fine puree, adjust the seasoning and set aside.
For tangy cauliflower in turmeric:
Peel and grate turmeric.
Tip: Turmeric can stain, it is best to work with gloves and protect your work plan.
Bring 60g of water to a boil with vinegar, sugar, coarse salt and turmeric.Pour over the rest of the cauliflower tops in a plastic box and close with a lid.
Reduce the veal juice and mount it in butter.
Put the dish with lamb hazelnuts in an oven at 185 degrees for 6 minutes, turn them over and bake for 3 minutes.Exit and let stand for 5 minutes to relax the meat and then mince each hazelnut.
For dressage:
In a plate, place a spoon of muslin and spread it with a spatula.Place a few luminaries of cauliflower in turmeric and diced lemon to salt. Add alongside the pieces of sweet potato. Count the lamb in a fan, coat with sauce, decorate and serve.
