Fines Herb Wrapped Aussie Lamb Loin | Miso Poached Potato | Salt Roasted Carrot | Florida Orange and Carrot Puree | Sauce Bordelaise | Plated on Tides® Oval Plate in color, Scallop, by Front of The House
Mousse
DIRECTIONS
Mousse
- Dehydrate chervil, chives, parsley and tarragon overnight then run thru a spice grinder.
- Dice two chicken breasts and place in robotcoupe.
- Pulse with 1 egg white and slowly add heavy cream. Season with salt and white pepper.
- Transfer to a bowl and fold in dried herb powder.
- Place entire bowl in a vacuum chamber and vacuum one time to pull air out, creating a cleaner end product.
- Pipe onto silpat mat on sheet tray. Cover with plastic wrap and roll out thinly.
- Bake in 300 degree oven for 2 mins. Cool.
Lamb Loin
DIRECTIONS
- Take Aussie Lamb loin and season well with salt and pepper. Grill both sides. Cool.
- Dust outside of loin liberally with TG Powder as well as inside of mousse sheet.
- Wrap mousse around lamb and then wrap tightly in plastic wrap.
- Cryovac and allow to rest in cooler for approx. 1 hour.
- Sous vide at 58 degrees Celsius for 1 hour and 10 minutes.
Miso Poached Potatoes
DIRECTIONS
- Start by cleaning potatoes.
- Place in cryovac bag with 1 cup white miso, ½ cup butter, salt, pepper, and a splash of yuzu juice.
- Sous vide at 82 degrees celsius for 1 hour.
Carrot Puree
DIRECTIONS
- Place peeled carrots in a cryovac bag with 2 cups of fresh carrot juice, zest and juice of 2 oranges, salt.
- Sous vide at 84.5 degrees Celsius for 1 hour.
- Once cooked, pour contents into blender and blend on high.
- Pass thru chinois and reserve.
Salt Roasted Carrot
DIRECTIONS
- Start by cleaning carrots. In a bowl, combine kosher salt and slowly add in egg whites. You want a texture that resembles wet sand.
- Once there, lay some of the mixture on a sheet tray. Line up carrots on this, making sure they are not touching.
- Cover with remaining mixture, being sure it is completely covered.
- Bake at 375 degrees Fahrenheit for about 1 hour.
TO ASSEMBLE
- To plate, start with a small amount of carrot and orange puree on the plate.
- Slice the herb wrapped lamb and place on plate.
- Top the lamb with 1 each of the salt roasted carrots and place one miso potato on the plate as well.
- Finish with sauce bordelaise and garnish with fresh picked Fines Herbs.
