Lamb Fillet with Fondant Potato and Pea Puree

This is my attempt at getting all fancy. It tasted fantastic but it isn’t going to win Masterchef!

This recipe started off all serious and then I hit the Madeira Wine and it got a bit messy. There are so many ingredients, but I will try to get them all in…

Ingredients

Meat

  • Lamb Neck Fillet
  • Olive Oil
  • Soy Sauce
  • Salt and Pepper

Pea Puree

  • Petit Pois
  • Chicken Stock
  • Shallots
  • Mint leaves
  • Creme Fraiche

Fondant Potato

  • Baking Potato
  • Chicken Stock
  • Garlic
  • Thyme
  • Butter

Cranberry Sauce

  • Cranberries
  • Caster Sgar
  • Madeira Wine

Method

First start with the cranberry sauce. Put the berries in a pan with the sugar and bring to the boil. Add the madeira wine and simmer for half an hour:

Now prepare the fondant potato. I assumed this involved mashing but it doesn’t. You first need to create a nice tube of solid potato – use a pastry cutter or food ring:

Then fry them in butter for a while before adding chicken stock, thyme and crushed garlic and sowly cooking for a long time (until soft and fondant-like!)

Enormous scallops? No! Potato!

Now, while the potato is slowly simmering in chicken stock, get the pea puree ready. First boil some peas (or petit pois as we refer to them in good old Eng-er-land) then cool them in ice water and then transfer to a pan of gently fried shallots (which also contains mint leaves and chicken stock).

Once this concoction has simmered for a few mins whizz it in a blender to produce the most delicious puree (and it really does taste good)

Now for the end game. Get the lamb (which should have been marinading in oil and soy sauce) and nuke it on a skillet:

After about 15 mins transfer it to the oven to cook for a bit longer until its pink (not red but not cooked completely).

Now its time to plate up (BTW you need to get a gravy ready – use the juice from the lamb and the potato pan and add some white wine, red wine and whatever else and boil down to get a thick, salty ‘jus’)

Smear a big glob of pea puree on the plate first. Then slice the lamb and arrange on the plate. Drizzle the cranberry sauce across the meat and then put some mint leaves on top of the potato. Drizzle (lovely word) gravy around it!

The highlight of this creation is the pea puree – honestly its the best thing I’ve done!

4 thoughts on “Lamb Fillet with Fondant Potato and Pea Puree

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