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Grand Hotel Binz *****
Presented by the Chef de Cuisine Heiko Philipp
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Donald Russel Lammrack fried with coffee
at green asparagus and thyme gnocchi
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| Ingredients: |
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Lamb
1 kg of lamp rack with bones
50 ml of oil
50 g of coffee
Salt, pepper out of the mill
Thyme and rosemary
Juice
Bones and tendons of the lamb
60 ml of oil
60 g of onions
35 g of carrots
35 g of celery
0.5 ts of tomato paste
a little garlic
120 ml of red wine
Pepper out of the mill
Water
90 g of butter
Vegetables
700 g green asparagus
20 g of butter
Salt and pepper out of the mill
Gnocchi
350 g of potatoes (mealy cooked)
80 g of flour
1 egg
10 g durum wheat
Salt and pepper out of the mill
nutmeg
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| Preperation: |
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1. lamb
Season the back with salt, pepper and coffee and brown in a pan. Then cook approx. 13 minutes in the stove, after that let rest at approx. 60° degrees Celsius.
2. juice
Roast brownly the Lamb sections and bones with the vegetables. Adding tomato paste and roasting. Extinguishing with red wine and reducing until the desired colour is received. Fill up with water and let boil for approx. 2 hours. Straining and degreasing. Before serving add with butter.
3. vegetables
Wash the asparaguses and cut off the woody ends. Blanch in unseasoned water and swing in butter before serving and season first now.
4. gnocchi
Boil the potatoes. Push the skins through a ricer let cool down. Mix all ingredients and spray with help of a icing bag into approx. 1 cm great Noodles. Then portion and turning off with a Fork. Coming to boil in the water briefly. Straining in a pan with butter.
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We would like to thank the
Chef de Cuisine Heiko Philipp
Grand Hotel Binz *****
and wish you good success!
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