YOUR JUDGEMENT
Sirloin with baked crusts and potato lasagne
3 hours (12 hours rest)
4 persons
Ingredients
Ingredients- 1 kg animal fillet
-
225 g Jakobsens Acacia Honey
- 3 sprigs rosemary
- 4 cloves of garlic
- 4 pieces of salsify
- 4 large carrots
- 2 dl cream
- Timian
- 500 g potatoes
- Oil
- Timian
- 1 clove of garlic
- 3 dl vinegar
- 1 pinch pepper
- 1 cinnamon stick
- 2 dl sugar
- 1 pinch of salt
- 2 dill stalks
- 2 large red onions
- 5 dl heavy game soup/stock
- 2 dl cream
- Rib jelly
- Blue cheese
- Salt
- Pepper
Preparation
PreparationThe day before:
Mix Jakobsen's honey with rosemary and chopped garlic added with a little hot water.
Spread the marinade on the fillet and leave to marinate for 12 hours.
Peel the potatoes and cut them into very thin slices (using a food processor or a mandoline slicer if necessary). Toss the potato slices in oil, pressed garlic, salt and pepper and drain off any excess liquid. Place the potatoes in layers in an ovenproof dish or a small baking tray lined with baking paper.
Press the potato slices well together before baking for 45 minutes. at 175 degrees.
Put them in the fridge overnight - preferably under pressure.
Boil the vinegar, pepper, cinnamon, sugar, salt and dill. Cut the red onions into coarse strips, fill them into glasses and pour the hot brine over them. Put them in the fridge.
On the day
Peel the salsify roots, cut them into suitable pieces and toss them in butter and a little Jakobsen's honey, salt and pepper. Bake in an ovenproof dish for 30 minutes. at 175 gr. (turn a few times during baking).
On the day, turn out the mould with the potatoes. The potatoes are then cut into squares and heated at 175 degrees for about 30 minutes. before serving.
Drain the onions.
The venison soup is thickened, cooked with cream and seasoned with cheese, currant jelly, salt and pepper, adding colour if necessary.
The meat is fried:
Wipe the marinade off the meat and brown it in a hot pan.
Fry the meat for 15 minutes. at 180 gr.
Take the meat out of the oven and let it rest/cool for 20 minutes.
Fry the meat for 10 minutes. at 180 gr.
Take the meat out of the oven and let it rest/cool for 20 minutes.
If the meat is too red, repeat the procedure for 10 minutes. in the oven.
Take the meat out and let it rest for 15 minutes. Now it is ready to serve.
Product in the recipe
Product in the recipe
PRODUCTS
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