Leg of Lamb with asparagus flan

Ingredients for Leg of Lamb with asparagus flan

Instructions for Leg of Lamb with asparagus flan

To prepare the Leg of Lamb with asparagus flan recipe, please follow these instructions:

Start with to peel all the potatoes. Tournér then the 6 pillekartofler and save skin. Now the big bake potato cut into smaller pieces and cook them quite tender, together with the skin from the potatoes in water without salt toured. Meanwhile, boil the potatoes toured for about 2 min. then Put them into cold water. Other residues are cooked when they finished, the ether and blended to quite liquid mass and add 1 dl. cream 2 egg yolks, 30 g soft butter and flour, to the mass will be smooth thick liquid. Season with salt and pepper. Then FRY the Mediterranean heat on blinis pan and is ready for future warming.

Blanchér then caused the onions and add to the cold water. Rinse the asparagus carefully, cut them into smaller pieces and blanchér them short. Then came over in pan with 3 dl. cream. Here they must stand and småsimre until completely tender. Then the mass and add eggs and yolks blended in the relationship: 5 eggs and 5 egg yolks blended mass per liter. Season with salt and pepper, if necessary. a little honey. The mass is poured into the square shape or cut milk carton and bake in water bath during the film by 150 ° in approx. ½ hour. Allow to cool in the water bath and then when flân'en is cold, cut it into two triangles and are ready for future warming.

Peel the carrot. Peel the then into thin strips and fritér these in 180 ° oil until they stop sizzle. Placed on fat sucking paper and sprinkled with salt. Fritér then the 2 beautiful Mint tops in a very brief moment-they can quickly be ruined! Save for later.

Prepare the 2 fennel and cook them until tender in salted water with the juice of ½ lemon, parsley stems, 1 onion cut in 4 as well as any grøntsagsrester. Take them up and they are ready for later cooking. Chop the parsley and onion fine scalotte now and style it to the page.

Blanchér the finely chopped slices of rhubarb and joined them in ice water immediately. Make a syrup of 1 cup water and 1 cup sugar and add the dried spices and the 5 raspberries. Boil into the thickens evenly. Then pour it through a sieve over the vinrabarberne.

Brown lamb Club well on all sides. Take it from the heat and the butter with honey and sprinkle with thyme. Roast it in the oven at 185 ° for 40 to 50 minutes and let it then drag the slides in just as long. When the mallet is taken out of the oven, it is time to bake the 2 remaining pillekartofler, which scrubbed well, wipe and put salt in small baking pan. Take them out after 25 min.

Cook the veal cloud down to the tastes sharply IE. approx. 3 dl of total of a liter. Cook baking pan of how lame the mallet has been lying, and term the cloud through a cloth and then for the fat scum. Save ½ dl for glazing of the spring onions. Add 1 dl. cream and 1 tablespoon. honey, if necessary. a little butter. It is now ready for serving.

Sauté the potatoes in sautérpande, toured in a little boiling butter, and then reduce the heat. Swung frequently! Heat the remaining garnishes at 180 °: asparagus flan ca. 10 min., the 2 pillekartofler in 10 min., baked potato blinis ca. 7 min. Fennikelen load sautérpande with butter, a little water, minced scalotteløg and parsley and swung frequently. Heating plates ready for no hav 2: Fennikelsautéen out in the Middle, thinly carved slices of lamb Club upstairs, a potato blinis as bottom where the 3 toured potatoes placed on and topped with a baked pillekartoffel and a stalk of thyme. A triangle of aspargesflân decorated with a glazed spring onions and, to that end, served the deep-fried carrot. Finally met vinrabarber kompotten shaped like a sphere on top of the meat and garnish with Mint. Cream sauce kranses beautifully and decoratively around the topics.