Roasted Lamb Fillet, Viennoise with Almond, Onion, Broccoli and Parsley Mousseline
PrintIngredients
- For the Viennoise:
- 250 g butterÂ
- 125 g almond powder
- 10 g ground coffee
- 2 egg yolks
- salt flower
- For the onions:
- 2 large onions
- Broccoli Mousseline:
- 2 broccoli
- 1 bunch of parsley
- 50 g butter
- 1 l water
Instructions
For the Viennoise:
1. Place the butter, egg yolks, almond powder, coffee and fleur de sel in the bowl. Place the lid on the Thermomix and put the cap on.
- Time: Turn the selector to 2 minutes
- Speed: Turn the selector to speed 2 to gradually increase to speed 4.
2. Spread the mixture between two sheets of baking paper and set aside in the refrigerator.
For the onions:
Remove the first layer of skin from the onions, cut them in half, season with a pinch of salt and sugar, place in a pan on the flat side and bake at 150 °C for 1.5 hours covered.
Broccoli Mousseline:
1. Wash the broccoli, pour the water into the bowl and add salt. Place the broccoli in the Varoma. Steam. 21 min/Varoma/Speed 1.
2. Drain the water. Put the broccoli in the bowl. Add parsley (to taste), season and blend. 10 sec/speed 8. Repeat if necessary. Scrape down the sides with a spatula. Add the butter, salt and pepper and mix. 1 min/speed 2/increase speed to 4.
