Ingredients:
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- 0,6 kg lamb spine
- 0,6 kg sheep herder
- 0,15 kg bloody hurka
- 0,15 kg liver loops
- 0,15 kg baking sausage
- 0,15 kg Bavarian sausage
- 0,3 kg pagoda cauliflower
- 0,2 kg wild mushrooms
- 0,1 kg blueberries
- 0,5 kg kale
- 0,6 kg sweet potatoes
- 0,1 kg pickled beetroot
- 0,1 l white balsamic vinegar
- 0,1 kg salt
- 0,02 kg sugar
- 0,4 l olive oil
- 0,01 kg capor
- 0,01 kg ground black pepper
Preparation:
Clean the lamb loin and rump of tendons and fat, season with salt and pepper, then place in a vacuum bag and de-aerate. Then cook sous vide at 58 °C for half an hour. Fry the blood sausages, liver sausages, bratwurst and Bavarian sausages at 180 °C for 40 minutes and remove the casings while still warm. Press them separately to a thickness of half a centimetre. Once they are set, layer them and press them again between two sheets of blanched kale. Marinate the cauliflower in a vacuum with salt, sugar, olive oil and white balsamic vinegar. Wash the sweet potatoes, clean and cut into stalks. Then confit in 80 °C goose fat. Blend the beetroot with olive oil and xanthan gum until creamy, then pour into a meringue. Wash and dry the wild mushrooms, fry in olive oil, season with salt and thyme.
