Photo: Jakob Fridholm/imagebank.sweden.se
Asparagus with crispy lamb brisket and wild garlic mayonnaise
: Paul Svensson
: 10
This dish was created by top Swedish chef Paul Svensson. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place.
Ingredients
- 2 lamb brisket, thin
- 1 liter (¼ gallon) veal stock
- 4 cloves garlic
- 2 white asparagus
- 100g (3½ oz) butter
- 20 green asparagus
- 24 wild asparagus
- 20 Kaip (wild leek)
- 200g (7 oz) wild garlic, blanched
- 8 egg yolks
- 1 tablespoon Dijon mustard
- 8dl (3½ cups) cooking oil
- 2 tablespoons apple cider vinegar
Instructions
Lamb brisket:
- Salt the lamb brisket on both sides and place in a roasting tray lined with Silpat or parchment paper.
- Pour 2dl (1 cup) water into the bottom of the tray and cover with another Silpat/parchment paper.
- Place a heavy weight on top of the brisket and bake in oven at 150°C/300°F for 1,5 hour under pressure.
- Take of the weight and turn the brisket.
- Add 1 dl (½ cup) water and broth and cook an additional 1 hour.
- Pour the gravy into a saucepan and divide the lamb briskets in pieces. Boil the gravy with crushed garlic.
Asparagus:
- Peel and cook the white asparagus in water seasoned with salt and butter. Allow to cool in the seasoned water.
- Peel the green asparagus if necessary and cook them raw in a hot skillet with sea salt and olive oil. Save two asparagus and slice them raw, put in ice water.
- Cook the wild asparagus and Kaip in the same way in the hot skillet.
Wild garlic mayonnaise:
- Mix egg yolks with wild garlic and mustard.
- Mount with cooking oil in a thin stream and season with salt, vinegar and pepper.
Presentation:
- Arrange wild garlic mayonnaise, lamb breast, gravy as shown, and garnish with asparagus and Kaip.
- Garnish with slices of raw asparagus.
Beverage suggestions:
- Dark ale with a bit of sweetness and not with too much hops flavor.
- Sea buckthorn juice diluted with mineral water
The dish is presented on the dinnerware Kulinara from Rörstrand – designed by Hanna Werning in 2009 – inspired by vegetables from the traditional Swedish garden and wood.
