Seared Lamb Fillet with Beetroot and pea Purees, Asparagus and pea salad, lamb Jus and Pickled Red Cabbage with dill
400 grams lamb fillet
500 ml lamb stock
2 whole Shallots sliced
100 ml red wine
1 whole red cabbage 1 small head
300 grams frozen peas
2 beetroot peeled and chopped
1 pinch dill
3 sticks Asparagus
1 pinch Salt to taste
100 grams Butter
3 teaspoons olive oil
100 ml cider vinegar
100 grams white caster sugar
For the Purees:
Pea: Semi defrost the peas and place in a blender. Blend on maximum for 1-2 minutes. As the peas fully defrost the puree will become looser -add a touch of water necessary. As the puree loosens stop stirring it and gradually increase the speed of the liquidiser. Once the purée is completely smooth – remove from the liquidiser and pass through a fine sieve, season to taste and put into the fridge.
Beetroot: Place the beetroot in a pan and cover with water, cook on a low heat. Add a pinch of salt, and leave to cook until soft, this could take up to two hours, you will need to top up the water throughout the process. Place the beetroot with a splash of the cooking water into a blender and blend until smooth, season to taste, refrigerate.
Gently fry off the shallots and garlic with small knob of butter until soft. Turn the heat up to high and add the red wine. Once with is reduced by half, add the lamb stock and simmer for one hour and allow to reduce by half again. Pass through a sieve and put back onto the heat before serving.
Cut wedges out of individual leaves of the cabbage and add to the sugar, vinegar and 100ml of water. Bring to the boil and allow to simmer for 10 minutes. Take of the heat and allow to cool. This can be kept in the fridge for over a month.
Asparagus and pea.
Blanch the asparagus in salted boiling water for 10 seconds, then allow to cool in icy cold water. Slice into small pieces and combine with the defrosted peas, a splash of olive oil and vinegar, a small pinch of salt and pepper. Gently heat in a pan for 2 minutes until warm
For the lamb fillet:
Take out of the fridge and allow to reach room temperature.
In a hot pan with a splash of vegetable oil fry the fillet for 4 minutes, turning on all sides until reaching a brown colour. Add a small knob of cold butter and baste of the lamb for the last minute. Season and allow to rest for 5 minutes before slicing and serving.
Decorate the plate with the two purees’ however you like. It may be easier to use a squeezy bottle for this. Place the sliced lamb on one side, and drizzle the gravy over the top. Add the pea and asparagus pure to the other side of the plate.
Dot the pickled cabbage and springs of fresh dill around the plate for garnish.