Читать книгу Winter Cuisine - Bernhard Long - Страница 29

Ingredients for 2 meals

30 grams of pine nuts

8 spring onions

1 red oak-leaf salad

60 grams of lettuce

1 red chicory

3 large spoon balsamic vinegar

1 large spoon grain Dijon mustard

1 small spoon honey

Salt and pepper from the mill

5 large spoon olive oil

4 figs

6 lamb fillets ( so. 65 70 grams)

The preparation process

Toast the pine nuts very fine grinding and e.g. on a flat plate distribute.

The spring onions in water cleaning, clean, DAB and possibly the upper dark green leek ends cut off. (dark green onions may also be used, e.g. for a stew).

Oak-leaf lettuce and chicory , cleaning in water to clean and dry spinning, where appropriate in bite-size pieces plucking or grinding.

Honey, mustard, vinegar, salt and pepper from the mill in a bowl mix. 4 large spoon olive oil misappropriated.

The figs in water carefully clean, dry it and chop into columns.

Lamb fillets and pat dry with salt and freshly ground pepper, pepper. Fillets in the chopped pine nuts, the pine kernels breaded press it down firmly.

A coated frying pan , heat the remaining oil into. Lamb fillet is turning at medium heat in 7 8 minutes until golden brown.

After approximately 3 minutes of cooking time the spring onions.

Salads and salad sauce mix. Salad and figs on plates distribute. Lamb fillet and spring onions and immediately prepare to prepare.