Ingredients:
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- Lamb's back crown french r. NZL
- Salt
- Black pepper ground Kotányi gastro
- Panko crumbs
- Egg whites
- Butter 82% Belgian
Garnish:
- Brunoise mix DARTA
- Carrot disc DARTA
- Thyme crumbled Kotányi gastro
- Macaroni and cheese bites in a crispy crust Aviko 26 g/piece
- Veal Glace
- Honey
Preparation:
Trim the backbone and slice into two ribs. Meanwhile, put the carrot disc in salted water to cook. Cut the panko crumbs in two, grind one half finely, use this instead of flour for breadcrumbs. Separate the eggs, now use only the finely beaten whites. Season the backbone with salt and pepper, then bread it.
When the beetroot is cooked, strain it, mash it with honey, salt and thyme and add butter.
The brunoise vegetables are caramelised in a mixture of butter and honey and roasted, taking care to keep them firm.
Fry the macaroni in plenty of oil, then fry the backbone, preferably so that only half of it is covered in fat. Fry for about 2-2 minutes per side. Let rest for 4-5 minutes after frying. Meanwhile, heat the glaze and thicken with starch if necessary.
Put the puree in a meringue bag and press it onto the plate, spoon the brunoise vegetables and the macaroni on the side. Cut the backbone in half and top with the whole, then drizzle with the glace.
