- Home
- Lamb
- How To make Lamb Fillet with Morels
How To make Lamb Fillet with Morels
12 Dried morels
320 g Lamb fillet
200 g Finely minced (blended)
-chicken breast 120 g Romaine lettuce
200 g Pork net (1 sheet)
Seasoning - salt and pepper Butter
PORT WINE SAUCE (1/2 CUP:
1/3 c Liquefied gravy sauce
-powder, or beef stock (see -below) 3/16 c Port wine
CHIVE CREAM SAUCE (1/3 CUP:
10 g Chopped shallots
3/16 c Wine
Few drops of white wine 150 g Chicken stock
120 g Cream
5 g Chopped chives
Olive oil Seasoning - sugar salt and -pepper POTATO PANCAKES:
100 g Potato
10 g Flour
1 Egg
1/2 Egg yolk
3/16 c Cream
3/16 c Milk
Seasoning - salt and pepper GARNISHES:
12 Broccoli florets
Seasoning - salt, pepper, -chicken stock Butter 50 g Diced tomato
10 g Chopped truffle
10 g Chopped chives
This looks pretty tasty++lamb fillets stuffed with minced chicken and served with potato pancakes. The presentation looks like something seen through a kaleidoscope++overlapping triangles formed by the three lamb fillets, the potato pancakes, the morels and the sauces. Here again, I believe that "shallots" are in reality scallions. The "pork net" is more than likely a web of caul fat. Establishment: New World Hotel 22 Salisbury Road, Tsimshatsui, Kowloon. Western Cuisine Practical Class Gold Award - Hot Entree Chef: Lin Man-sang World Hotel) To prepare: 1. Soak morels over night in cold water and wash thoroughly Discard stalks. 2. Cut off and discard lamb fillet's stringy part. Season fillet with salt and pepper. Using barbecue skewers, pierce through fillet lengthways, stretching meat apart slightly to form a central hole about 1.5 cms wide. Stuff chicken force meat into hole (one way is to use a piping or icing bag). 3. To make port wine sauce: either make a beef stock which includes sauteed mixed vegetables, herbs (rosemary, thyme and black pepper) and tomato paste, or liquefy the contents of a gravy sauce packet to produce a thick 1/3 cup of gravy. Add port wine, maintaining a thick consistency. Keep warm. 4. To make chive cream sauce: saute chopped shallots in a little oil, add Madeira wine, few drops of white wine, and chicken stock. Boil until thick, then add cream. Strain and add chopped chives, pinch of sugar, and salt and pepper according to taste. Keep warm. 5. Make 12 small golden-brown potato pancakes. Keep warm. To cook: 1. Saute morels in butter, with seasoning (salt, pepper and chicken stock, according to taste) for 2 to 3 minutes. 2. Lightly blanch broccoli florets, then discard stalks. Saute florets in butter with seasoning (salt, pepper and chicken stock, according to taste) for 1 to 2 minutes. 3. Cut stalks off lettuce and blanch leaves. Wrap one layer of lettuce leaves around stuffed lamb. Then wrap it completely with sheet of pork net, folding net over the ends to enclose them. 4. Pan-fry stuffed lamb in melted butter (a soupspoonful) over a low flame for approximately 5 minutes until lightly browned. 5. Remove lamb to a roasting dish and roast in its own juices in an oven (250F) for 20 to 25 minutes, turning it every 4 or 5 minutes. 6. When lamb is cooled, remove from oven, and carefully take off pork net wrapping. Slice the lettuce-wrapped fillet into 12 portions. To present: 1. Dress centre of each plate with a large spoonful of chive cream sauce. 2. Spoon out three separate portions of port wine sauce so that they touch the chive cream sauce. 3. Lay lamb slices sideways on port wine sauce. 4. Place three potato pancakes in spaces between lamb slices and lay a broccoli floret on each pancake. 5. Garnish chive cream sauce with morels and a central heap of diced
tomato. Scatter a few specks of truffle over each lamb slice, and a sprinkling of chopped chives over central garnish display. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 29 1992.
How To make Lamb Fillet with Morels's Videos
Herb Crusted Rack of Lamb | The F Word
Gordon Ramsay's top tips and recipe for cooking rack of lamb. Filmed for The F Word. .
#TheFWord #GordonRamsay #Food #Cooking .
Anya Fernald | Lamb Meatballs With Wild Morel Mushrooms
3 Michelin star The Fat Duck creates poached lamb loin with cucumber, pepper and caviar oil recipes
Three-Michelin star The Fat Duck head chef, Jonny Lake, creates a stunning dish of poached lamb loin with cucumber, pepper and caviar oil, the flavour profiles of which carry the same molecular structure as lamb. Watch how Jonny creates the dish all the way for an amazing insight into this world-famous kitchen.
why not view more great lamb recipes here
You can watch more world class Chefs here Enjoy!
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today?
Come and join us here also
Twitter
Facebook
Produced by Orama
Michelin starred chef Hywel Jones creates a Welsh lamb, sweetbreads & wild garlic recipe
Michelin starred Chef Hywel Jones from Lucknam Park The Staff Canteen Featured Chef for July Cooks Loin of Lamb, Sweetbread Fitters, pea mint and wild garlic recipe
why not view more great lamb recipes here
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today?
Come and join us here also
Twitter
Facebook
The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here
The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here
Venison Filet + Morel Mushrooms = Woodland Feast #morelmushrooms #woodlandfeast #yummy
How to cook MUSHROOM RISOTTO at home | Michelin Star Recipe
In this video, I going to teach you how you can make amazing Michelin star mushroom risotto, like from a fine dining restaurant at home. This fine dining recipe is super flavorful and easy to do at home. You don't have to spend all your money in a Michelin Star restaurant if you wanna eat delicious food. You can learn to cook fine dining meals at home and with your plating techniques amaze everyone in your house.
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
#howtomakerisotto #finediningmmeals #cookinglikeapro