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Char Grilled Lamb Fillets
8 x 120g lamb fillets
500g cauliflower and almond puree
2 whole pears, poached and
cut in half
200g cauliflower and parmesan
crumbs
200ml rosemary port wine jus
Cauliflower puree
500g trimmed cauliflower
50g butter
75ml cream
Juice of 1⁄2 a lemon
50g slivered almonds toasted
Port wine and rosemary jus
100ml port
500ml rich veal or beef stock
Good pinch of chopped rosemary
100g chopped onions
Salt and pepper
Cauliflower breadcrumbs
200g blanched cauliflower
250g fresh breadcrumbs
Good pinch of fresh thyme
75g grated parmesan cheese
100g butter
Poached caramelised pears
2 firm pears
300g sugar
1 lemon
2 cinnamon quills
- Cut cauliflower into
florets and place into boiling water with lemon juice and salt.
After about four minutes remove 100g of cauliflower and refresh
under cold running water. While the cauliflower continues to cook,
shave the tops off the refreshed cauliflower to resemble breadcrumbs.
Melt the butter in a flat bottom pan and add the breadcrumbs
and refreshed cauliflower. Cook, stirring frequently until
golden brown. Add the parmesan cheese and thyme and reserve.
- When the remaining cauliflower
is soft, strain and add the cream and butter, then blend until
smooth. Season to taste and fold in the slivered almonds. For the
jus, gently sweat off the onions and rosemary in a pan then add
the port and reduce by two thirds. Add the stock and reduce by
two thirds. Add a little salt and pepper if needed.
- Peel and core two pears
and place in a large pot with the water, sugar, lemon and cinnamon.
Cover and bring to boil. Turn down to a simmer for about 10 to 12
minutes. Remove from the heat and cool in the liquid. To caramelise cut
the pears in half and roll in sugar. Place face down in a
frying pan. After about three minutes turn pears over and place
into a hot oven for six minutes.
- Brush the fillets with
oil and grill.
- Place the cauliflower
puree in the centre of the plate with the caramelised pear on
the side. Arrange the sliced fillets on the puree.
- Spoon a generous amount
of rosemary jus around the plate and top the lamb with the cauliflower
breadcrumbs and fresh herbs.
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