Recipes 食譜


Ingredients 成分

Lamb shoulder 小羊肩

1 small Pyrenees baby lamb shoulder 800g 比利牛斯小羊肩一小塊1 約800克

Salt 鹽

Espelette powder ̵ Espelette 辣椒粉

Thyme 百里香

Lamb juice 羊肉汁

Potato薯仔

  • Charlotte Potato peeled & turned ̵ Charlotte薯仔（去皮並切成圓桶形）

    Salt 鹽

    Cream忌廉

    Garlic, thyme蒜頭及百里香

    1 egg yolk蛋黃一隻

    50 gr comte cheese – comte 芝士50克

  • Botargua腌金槍魚卵

Method 做法

Lamb shoulder 小羊肩

  1. Season the shoulder with salt and pepper將小羊肩用鹽和胡椒粉調味
  2. Roast quickly in a pan , cool down in blast chiller 在平底鍋中快速烤熟，而後在風機上冷卻
  3. Put in vaccum bag with lamb juice, thyme and garlic and espeltte powder 將小羊肩與羊肉汁、百里香、蒜頭和Espelette 辣椒粉一同放入真空袋
  4. Cooked 13h at 61°C and put in ice 以61°C慢煮13小時，然後放入冰中
  5. During service, rewarm and debone carefully without damage the shoulder. 上菜前，將小羊肩重新加熱並小心地去骨，不要損壞羊肩
  6. Pan fry in non stick pan, and braised with cooking liquid until the lamb is hot. 將小羊肩放在不粘平底鑊中煎香，然後以肉汁將羊肉燉熱
  7. Cut it in 2, lemon thyme flowers and espelette and fleur de sel 將肉切成2半，以檸檬百里香花、Espelette 辣椒粉和海花鹽調味
  8. Place on a rack in the cocotte and burn the herbes and hay in the cocotte , close it and serve after 3 min於燉鍋中放入架子、香草和乾草，將肉放在架上焗三分鐘即成

Potato薯仔

  1. Cook potatoes in cream 將薯仔以忌廉煮熟

  2. When cooked, strain, make the gratin 煮熟後，隔去多餘水份

  3. Mix the yolk in the cream 將蛋黃和忌廉混合

  4. Pour on top of the gratin 將液體倒在薯仔上

  5. Cook 10min in oven at 180°C 於焗爐內以180°C焗10分鐘

  6. Grated some botargua on top before serving 上菜前灑上腌金槍魚卵

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