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Carre d'Agneau in a Persillade with Stuffed Onions and Zucchinis
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Carre d'Agneau in a Persillade with Stuffed Onions and Zucchinis- - Prepare the persillade for the carre with 1 oz. parsley and 2 hacked garlic cloves. Mix together with the breadcrumbs until obtaining a very fine, smooth sauce. Store aside.
- Season the carre. Lightly precook it in some oil in a sauteuse for about 5 minutes. Then, ad 0.7 oz. butter to color. Let it cook for 15-20 minutes, water and turn regularly.
- Saute the spinach with a tip of shallots in some fresh butter.
- Cut the sweetbread into small dice and pieces and grill them crunchy.
- Prepare 4 small squared molds with the puff pastry. Glaze it with the yolk and brown it in the oven.
- Cut the zucchini into small dice and blanch them.
- Put them in a sauteing pan with a small scoop of butter.
- Beat an egg, which will serve to bind the zucchini. Slowly incorporate it. Add some pepper.
- Grate 1 oz. parmesan extremely fine and add it to the zucchini.
- Empty the onions to obtain 2 shells per person. Blanch them.
- When the carre is cooked, remove it from the pan and turn the oven (grill) on.
- Melt 0.7 oz. butter in a small saucepan.
- Cover the entire carre surface with mustard. Put a second layer with persillade over it and sprinkle with liquid butter.
- Place the whole for one minute in the oven (grill) to color.
- Prepare some lamb gravy, simply by deicing the carre cooking with 2-3 spoons water. Scrape well the bottom of the pan. Strain.
- Dans les 2 petites coquilles d'oignons, ajoutez la preparation bien onctueuse.
- Put the spinach in each small puff pastry and add the sweetbread.
- For the presentation, place 2 onion shells, a small puff pastry and the carre in the middle of each serving dish. Decorate the onions with some chunks of parmesan cheese, sprinkle with truffle (a la julienne), add a nice, thin piece of truffle on the ris d'agneau, pour lamb gravy over it and finish with a branch of parsley. Enjoy!
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