Roasted Lamb Fillet, Viennoise with Almond, Onion, Broccoli and Parsley Mousseline

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KACHEN
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Roasted Lamb Fillet, Viennoise with Almond, Onion, Broccoli and Parsley Mousseline

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
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Ingredients

  • For the Viennoise:
  • 250 g butter 
  • 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.