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Carre d'Agneau in a Persillade with Stuffed Onions and Zucchinis

 
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Restaurant: Hotel Rosalp

Chef: Roland Pierroz

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.2/ 5 - 14 votes - 404,734 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
40
Cooking recipe Search Tags:
 Carre d'Agneau in a Persillade with Stuffed Onions and Zucchinis
Recommended wine with the dish:
Dole du Valais
Difficulty level:
Cooking Recipe Preparation time
  • Preparation time: 40 minutes
Cooking Recipe Ingredients
  • 1 carre d'agneau (from a milk-fed lamb), about 1.76 oz.
  • 2 onions
  • 2 zucchini
  • 1 egg
  • 1.8 oz. parmesan cheese
  • Puff pastry
  • 0.55 lbs. spinach
  • 0.33 lbs. sweetbread
  • 1.4 oz. butter
  • Salt, pepper
  • ½ bunch of parsley
  • 0.7 oz. mustard
  • 1 truffle (facultative)
Persillade:
  • 0.7 oz. breadcrumbs
  • 1 oz. hacked parsley
  • 2 garlic cloves
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Prepare the persillade for the carre with 1 oz. parsley and 2 hacked garlic cloves. Mix together with the breadcrumbs until obtaining a very fine, smooth sauce. Store aside.
  2. Season the carre. Lightly precook it in some oil in a sauteuse for about 5 minutes. Then, ad 0.7 oz. butter to color. Let it cook for 15-20 minutes, water and turn regularly.
  3. Saute the spinach with a tip of shallots in some fresh butter.
  4. Cut the sweetbread into small dice and pieces and grill them crunchy.
  5. Prepare 4 small squared molds with the puff pastry. Glaze it with the yolk and brown it in the oven.
  6. Cut the zucchini into small dice and blanch them.
  7. Put them in a sauteing pan with a small scoop of butter.
  8. Beat an egg, which will serve to bind the zucchini. Slowly incorporate it. Add some pepper.
  9. Grate 1 oz. parmesan extremely fine and add it to the zucchini.
  10. Empty the onions to obtain 2 shells per person. Blanch them.
  11. When the carre is cooked, remove it from the pan and turn the oven (grill) on.
  12. Melt 0.7 oz. butter in a small saucepan.
  13. Cover the entire carre surface with mustard. Put a second layer with persillade over it and sprinkle with liquid butter.
  14. Place the whole for one minute in the oven (grill) to color.
  15. Prepare some lamb gravy, simply by deicing the carre cooking with 2-3 spoons water. Scrape well the bottom of the pan. Strain.
  16. Dans les 2 petites coquilles d'oignons, ajoutez la preparation bien onctueuse.
  17. Put the spinach in each small puff pastry and add the sweetbread.
  18. For the presentation, place 2 onion shells, a small puff pastry and the carre in the middle of each serving dish. Decorate the onions with some chunks of parmesan cheese, sprinkle with truffle (a la julienne), add a nice, thin piece of truffle on the ris d'agneau, pour lamb gravy over it and finish with a branch of parsley. Enjoy!
Restaurant
Name:
Hotel Rosalp
Phone:
+ 41(27)771 63 23
Website:
www.rosalp.ch
Address:
Route de Medran
City:
Verbier(Valais)
Country:
Ch
Overview:
"It’s in this famous ski resort at Verbier, where you will discover the charming Valaisan chalet from Roland Pierroz, called "Hotel Rosalp". Initially starting with a small tea salon, the log cabin has constantly grown. Passionate by art and collecting Russian icons, Roland Pierroz develops each gastronomic composition on a sheet of paper. He serves a very creative Valaisan cuisine, influenced by his Italian origins, where the expression of aromas comes simply from combining different products."
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