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Virginie Basselot’s Lamb Fillet with Vadouvan, Artichoke and Herb Gnocchi
Total: 24 hours
Nutritional Value / Person:
Calories: 272 kcal
Fat: 9g Carbohydrates: 26g Protein: 22g
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Virginie Basselot’s Lamb Fillet with Vadouvan, Artichoke and Herb Gnocchi
Total: 24 hours
Nutritional Value / Person:
Calories: 272 kcal Fat: 9g Carbohydrates: 26g Protein: 22g
Virginie Basselot’s Lamb Fillet with Vadouvan, Artichoke and Herb Gnocchi
Meilleur ouvrier de France 2015, Virginie Basselot is one of the few starred women in France. Since her childhood, gastronomy has been part of her life as her father ran a restaurant in Pont l’Évêque. Her cuisine being refined and creative, discover her recipe for lamb filet, ideal for your Easter meal.
Virginie Basselot
Nacionalidad: French
Profesión: Cocinero
Favorite Dish: Sushi
Awards: – 2 Michelin stars at Chantecler | Le Guide Michelin
– Best Chef of the Year 2018 | GaultMillau
– Meilleur Ouvrier de France 2015 (only 2 women in France)
– Medal of the Order of Merit 2015
Total Time
24 hours
Active Time
3 hours
Yield
6 portions
Calories / Portion
272 kcal
Ingredients
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Rack of lamb with nine ribs
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60g vadouvan
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40g chopped mixed herbs
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3 large artichokes
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11 pepper artichokes
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70g carrot, diced
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50g celeriac
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20g celery, finely diced
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50g onions
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20g onions, finely diced
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250g boiled, dried ratte potato flesh
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80g flour
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50g parmesan cheese
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1 egg
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Lamb bones and trimmings
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Olive oil
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Butter
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Garlic
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Thyme
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White wine
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Lemon juice
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Sakura vinegar
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Salt, pepper
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Lamb juice
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Shallot
How To
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For the lamb:Remove the fillet from the bone, trim the fat and marinate with the vadouvan for 24 hours. Cut into 160g portions. Keep the trimmings to make the jus. Just before serving, sear the fillet in a hot pan, then bake until medium rare.
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For the artichoke puree:Sweat 50g of diced carrots, 50g of celeriac and 50g of onions. Add the artichokes, a little wine and thyme. Cover and cook until tender. Blend, strain, adjust seasoning and reserve in a pipette.
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For the artichoke poivrade:Remove the leaves from the 9 artichoke poivrades and cook them with 20g of carrots, 20g of celery and 20g of onions, all cut into small cubes. Just before serving, cut in half lengthways, brown the cut side in a pan, deglaze with vinegar and glaze with juice.
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For the herb gnocchiMix 250g of potato flesh, 80g of flour, 50g of parmesan, 1 egg and 40g of chopped mixed herbs with salt/pepper, then form into gnocchi. Cook in boiling water just before serving and finish by glazing with butter.
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For the artichoke chip poivrade:Remove the outer leaves from the 2 artichoke poivrades, cut them in half and slice them with a slicer. Place them between two sheets of cling film with olive oil and salt and cook in the microwave until they are as soft as you like.
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For the lamb jus:Brown the bones and trimmings in a hot pan. Reduce the heat and add shallots, garlic, butter and thyme to the pan. Cook gently until the shallots soften, then add a little water and reduce. Strain the mixture and return the liquid to the pan. Add a little vadouvan and leave to infuse.
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