500g Lamb innards (mix of lamb lung and heart)
150g root vegetables
100ml dry white wine
1l cold water
300ml lamb stock
100ml water from a pickles glass
1 fresh bay leaf
1 juniper berry
¼ cup of untreated lemon
Black pepper from the mill
Some white wine vinegar
A little corn flour for binding
2 pickled gherkins
1 tablespoon chopped chives
1 tablespoon crème fraîche
Fine granulated sugar
2 egg yolks
30g wheat flour type 405
6 tablespoons watercress purée
5 tablespoons lard oil
100g nut butter
Freshly grated nutmeg
Fine granulated sugar
1kg fresh watercress
4 quail eggs
4 fresh porcini mushrooms (the size of a champagne cork )
1 sprig of thyme
100ml veal glace
1 tablespoon porcini flour
Some watercress leaves or small basil tips
Pick the watercress leaves from the stems, wash well and drain. Bring plenty of water to the boil in a pot and add salt. Prepare a bowl of ice water and put it aside. Blanch the watercress leaves in boiling salted water until soft, then scoop out of the blanching water and plunge into ice water. Squeeze the blanched watercress leaves well with your hands and pour into a Pacojet cup. Freeze the Pacojet cup for at least 12 hours. Then place it in the Pacojet and let it run through 5 times. Meanwhile freeze the shaved ice
in the Pacojet cup again for a few hours. Then spread the shaved ice through a fine sieve.
Place the whole lamb innard pieces into a pot, add the cleaned and diced root vegetables and white wine. Then fill with cold water and bring to a boil. Reduce the heat and simmer everything for about 60 minutes until soft. Pour the lamb innard stock through a fine sieve. Press the cooked innards and let cool. Once the lamb innards have cooled, cut them into thin strips and set aside. Place the drained lamb innard stock, the lamb stock, the gherkin water, the bay leaf, juniper berries and cloves in a saucepan. Peel the lemon with a potato peeler and add the peel. Boil everything together and let reduce by half. Season the sauce with salt, freshly ground black pepper and a dash of white wine vinegar. Stir a little corn flour with a little cold water and bind the sauce. Cut the pickled gherkins into thin strips and mix with the chopped lamb innards. Stir in the chives and crème fraîche. Again, season to taste with white wine vinegar, salt, fine granulated sugar and freshly ground black pepper.
Melt the butter in a saucepan and clarify, then leave to cool. Pour the water into a bowl, stir and dissolve the alginate. Open the quail eggs and separate the egg white from the yolk. Place each quail egg in the alginate bath for 4 minutes, then remove and place them in clean cold water for 4 minutes. Then place them into the clarified butter, and cover it at 50°C until it’s ready to serve.
Whisk the eggs with the egg yolks in a food processor until frothy. Stir in the sifted flour and watercress purée until everything is well blended. Then refine the mixture with lard oil and nut butter and season with salt, freshly grated nutmeg and fine granulated sugar to taste. Spread the mixture through a fine sieve, then pour into an Espuma bottle and load with three N²O-cartridges. before serving fill the Flan mixture in high egg cups and bake at 600 watts in the microwave for 16 seconds. Carefully remove the finished flan from the egg cup with a knife, turn out and serve immediately.
Clean the mushrooms. Pluck the thyme leaves from the twig and chop finely. Coat the mushrooms with some hot meat glace and place on a small baking sheet. Then sprinkle with the finely chopped thyme leaves and mushroom powder and bake in a preheated oven at 180°C at upper and lower heat high for 3 minutes. Brush the mushrooms with some meat glace and briefly place under the Salamander or under the grill oven to cook “au gratin”. Repeat this glace and gratin process for 4 to 5 times.
Distribute the lamb innards onto 4 deep plates. Place onto each a mushroom gratin. Remove the quail yolks from the clarified butter and place one egg yolk each on the lamb innards. Next to it, place a watercress flan and garnish with watercress leaves or small basil tips, then serve immediately.
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