Scandinavia(Change)

Debone Lamb’s Tail With Vegetable Macaronis

Cress used

Debone Lamb’s Tail With Vegetable Macaronis

Preparation

Lamb’s Tail
Sauté the vegetables, then put the rest of ingredients and add some wine. Reduce, add half of the water and put the rest little by little. Let it cook forabout 2 and half hours. Put away from the fire anddebone the lamb’s tail while they’re still hot. Roll the debone tails with plastic film, so they can goback to its original shape. Let it cool down completely.

For the Vegetable Macaronis
Blend each of the vegetables separately in the thermomix, strain and spread on a silpat, making layers 0,1 cm thick. Let dry at 60ºC for an hour. Cut in rectangles 6cm x 4cm and roll on round molds (diameter ½) and set aside.

Vegetable Purées Beetroot
Melt the Iberian pork fat in a pan, add the garlicand fry, add the beetroot and sauté for someminutes. Add some water and let it cook for about 12 minutes. Blend, strain and set aside.

Leek
Cut the leek in half and grill on both sides. Put in water with the potato and simmer for around 18 minutes. Blend with the resource, strain and set aside.

Carrot
Cut the carrots lengthwise and grill on both sides. Put in water and simmer for around 18 minutes. Blend with the resource, strain and set aside.

Cauliflower
Cut the cauliflower in slices and grill on bothsides. Put in water and simmer for around 18 minutes. Blend with the resource, strain and set aside.

Vinaigrette
Cut finely the mustard leaves and add the restof the ingredients.PresentationPull out the film from the lamb’s tail; roll them inphyllo pastry (same length the tail but 2,5 timeswider). Cook in a pan. Fill up the macaronis with the vegetable puree,each puree with its same vegetable macaronilayer. In a long plate serve 2 macaronis, then lamb’stail and another 2 macaronis. Put some vinaigrette on top and some Mustard Cress.

Restaurante Akelare, San Sebastian - www.akelarre.net