Lamb filet "Easterhazy"

Name: Lamb filet "Easterhazy"
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Stalk leek (leek); 1 (approx. 450 g) large kohlrabi with fresh green leaves; 300 g Carrots; 7-10 Tbsp Sea salt; 2-3 TEASPOONS Sugar; 200 ml Frying fat; 1 kg waxy potatoes; 3 Shallots; 2 TABLESPOONS Sunflower oil; 250 ml dry red wine; 1 glass (400 ml) Veal stock; 3-4 Tbsp blackcurrant nectar; 7-10 Tbsp black pepper from the mill; 1 Branch rosemary; 6 Lamb fillets (approx. 70 g each); 150 g Pumpernickel; 2 TEASPOONS + 70 g Butter; 1 collar Chives; 300 ml Milk; 7-10 Tbsp grated nutmeg

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Stalk leek (leek)
1 (approx. 450 g) large kohlrabi with fresh green leaves
300 g Carrots
7-10 Tbsp Sea salt
2-3 TEASPOONS Sugar
200 ml Frying fat
1 kg waxy potatoes
3 Shallots
2 TABLESPOONS Sunflower oil
250 ml dry red wine
1 glass (400 ml) Veal stock
3-4 Tbsp blackcurrant nectar
7-10 Tbsp black pepper from the mill
1 Branch rosemary
6 Lamb fillets (approx. 70 g each)
150 g Pumpernickel
2 TEASPOONS + 70 g Butter
1 collar Chives
300 ml Milk
7-10 Tbsp grated nutmeg

Directions

1
Clean the leek, wash it. Peel and possibly wash kohlrabi and carrots. Wash kohlrabi leaves, dab dry, halve if necessary and cut into very fine strips. Cut or slice the vegetables into thin, approx. 4 cm long strips.
2
Place in a bowl and mix with 1/2 tsp salt and 1 tsp sugar. Set aside covered. Heat frying fat in a small pot. Fry the kohlrabi leaves briefly (approx. 20 seconds) until crispy.
3
Take out with a frying ladle and let it drip off on kitchen paper. Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes.
4
In the meantime, peel and finely dice the shallots. Heat 1 tablespoon of oil in a saucepan. Add the shallots and fry them until translucent, turning them over. Add 1 tsp. sugar and let it caramelize slightly.
5
Douse with red wine. Pour the stock into another pot and reduce both to about half. Pour stock for the red wine reduction. Stir in nectar. Season to taste with salt and pepper. Pass the sauce through a sieve and put aside.
6
Wash the rosemary and shake dry. Dab meat dry and season with salt. Heat 1 tablespoon of oil in an ovenproof pan. Brown the fillets in it all around. Add 1 tsp. butter and let it melt.
7
Add rosemary, roll lamb fillets in it. Continue to cook in the pan in the preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for approx. 8 minutes.
8
In the meantime, break the pumpernickel into coarse pieces and process them into crumbs in the universal shredder. Heat 50 g butter in a small saucepan, bring to the boil and simmer over medium heat until slightly brown and nutty smelling.
9
Pour butter through a sieve lined with kitchen paper. Wash the chives, shake dry and cut into fine rolls. Drain the potatoes and let them evaporate in the pot. Heat the milk in a saucepan.
10
Season vigorously with salt and nutmeg. Press the potatoes into the hot milk using a potato press. Add nut butter and mix briefly to a creamy puree. Stir in chives, except for a little bit for garnishing.
11
Season to taste with salt and nutmeg. Keep warm.
12
Heat 1 tsp. butter in a frying pan. Add the vegetable strips with the resulting stock and steam for 1-2 minutes, turning. Cut the remaining butter into cubes. Heat the sauce. Mix the butter cubes into the sauce with a blender.
13
Season to taste with salt and sugar. Season vegetables with salt, pepper and nutmeg. Take the lamb filets out of the oven. Turn in the pumpernickel crumbs and press lightly. Slice and arrange on plates with vegetable strips, puree, sauce and fried kohlrabi leaves.
14
Garnish with chives.