Lamb salmon with herb crust

Name: Lamb salmon with herb crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g baby potatoes; 7-10 Tbsp Salt; 500 g green beans; 4 discs Toast; 1 Branch rosemary; 4 Twigs Thyme; 4 Branches of marjoram; 40 g Butter; 7-10 Tbsp black pepper; 60 g Shallots; 4 (180 g each) Lamb salmon; 4 TABLESPOONS Oil; 100 ml dry red wine; 400 ml Lamb stock; 2 TEASPOONS dark sauce thickener

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g baby potatoes
7-10 Tbsp Salt
500 g green beans
4 discs Toast
1 Branch rosemary
4 Twigs Thyme
4 Branches of marjoram
40 g Butter
7-10 Tbsp black pepper
60 g Shallots
4 (180 g each) Lamb salmon
4 TABLESPOONS Oil
100 ml dry red wine
400 ml Lamb stock
2 TEASPOONS dark sauce thickener

Directions

1
Wash the potatoes and cook in salted water for about 20 minutes. Drain and let it steam. Peel potatoes and put aside. Clean the beans and cook in boiling salted water for about 8 minutes. Drain and quench. Remove the crusts from the toast and dice it roughly. Wash herbs and shake dry.
2
Pluck 3/4 of the herbs from leaves and chop coarsely. Finely chop the herbs and toast in a universal chopper. Melt 20 g butter and mix with it. Season with salt and pepper. Peel and slice the shallots. Wash the meat and dab dry. Heat 2 tablespoons of oil in a pan. Season meat with salt and pepper and fry on both sides for 1 minute each. Remove the meat and place it in an ovenproof dish. Sauté the shallots in the frying fat. Deglaze with red wine and reduce by half. Add stock and simmer for about 5 minutes. Stir in sauce thickener and bring to the boil. Put herb crust on the meat and garnish with remaining herbs.
3
Season meat with salt and pepper and fry on both sides for 1 minute each. Remove the meat and place it in an ovenproof dish. Sauté the shallots in the frying fat. Deglaze with red wine and reduce by half. Add stock and simmer for about 5 minutes. Stir in sauce thickener and bring to the boil. Put herb crust on the meat and garnish with remaining herbs. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-15 minutes. In the meantime heat 2 tablespoons of oil in a pan. Brown the potatoes on all sides until golden brown. Season with salt and pepper. Heat 20 g butter in a saucepan and warm the beans. Season with salt and pepper. Arrange meat, beans and potatoes on a plate and serve with the sauce
4
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-15 minutes. In the meantime heat 2 tablespoons of oil in a pan. Brown the potatoes on all sides until golden brown. Season with salt and pepper. Heat 20 g butter in a saucepan and warm the beans. Season with salt and pepper. Arrange meat, beans and potatoes on a plate and serve with the sauce