Lobster stuffed Bison filet With lens compote, mark mushrooms, spring onions and Chervil sauce

Ingredients for Lobster stuffed Bison filet With lens compote, mark mushrooms, spring onions and Chervil sauce

Instructions for Lobster stuffed Bison filet With lens compote, mark mushrooms, spring onions and Chervil sauce

To prepare the Lobster stuffed Bison filet With lens compote, mark mushrooms, spring onions and Chervil sauce recipe, please follow these instructions:

The flesh is cut out in four straight thick steaks. In each steak cut a deep pocket. Norway lobster-tails toasting on a hot pan in a little good olive oil. Lobster broth is complied by, and it all boils approx. 4 minutes. Then met cremefrâiche on, and it all boils further 4-6 minutes. Tails and the sauce must be boiled down to a creamy mass. There are seasoned with salt, pepper and a little lemon juice. The mass cools a bit, after which it is filled into the pockets of the steaks. (Remember to save a bit of lobster cream to no.) The steaks then put in the fridge for 15 minutes before grilling in a pan for about 7 minutes on each side. After frying the meat rest (pull) for at least 10 minutes.

Lens Compote: Rinse the lentils in cold water and let them drain. Getting oil in a pan and warm up in the Pan along with the lenses. pour garlic and chopped onion. Came the water on and let it all småsimre in 20-25 minutes. Let it then pull snug in the pot for another 10 minutes. Turn finally the butter in and season with salt and pepper.

Chervil sauce: the strong beef broth in a saucepan and reduce to half. Accepted on the Blender along with Chervil and cremefrâiche and blended into the sauce turns green. Season with salt and pepper. The sauce must not be too long because it will lose color.

Mark mushrooms/scallion: Scallions and mushrooms Sauté in butter in a saucepan. Lens kompotten accepted by and everything is warmed through. That season with salt and pepper and immediately before server no sprinkled with finely chopped Chervil. The meat is cut through and served on lens kompotten, chervil sauce be bypassing, and lobster meleres cream into the sauce.