World Gourmet Summit 2002
|
Ingredients: |
|
|
1 |
potato |
|
4 |
lamb kidneys |
|
5 |
small boletus fungus |
|
1 dl |
meat sauce |
|
1 |
red onion |
|
10g |
onion jam |
| truffle emulsion |
Method:
Peel and cut the potatoe into thin squares. Set slices on baking sheet with some olive oil and salt. Bake in the oven at 160°.
Thoroughly wash the lamb kidneys, and keep in water for a few hours.
Wash and slice the fungus.
Peel the onion and cut into rings. Coat the rings with flour and deep fry until crunchy.
Fry the fungus.
Grill the kidneys.
Scoop kidneys, fungus and some onion jam over the potatoes squares and then roll them. Heat the rolls in the oven.
Assembly:
Place the crepé in the middle
of the plate, and drizzle meat sauce over it. Surround the crepé with a circle
of truffle emulsion. Finally garnish with some onion rings.
Tip:
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