Lightly smoked plate of lamb carpaccio with shallot mousse, pickled walnut and quails eggs

Ingredients

Fresh Meat

  • 500g of Welsh Lamb loin

Store Cupboard

  • 6 quail eggs, soft boiled
  • salt
  • black pepper
  • 50g of brown sugar
  • 4 gelatine leaves, soaked in cold water

Delicatessen

  • 1 pickled walnut, thinly sliced

Fruit & Vegetables

  • 100g of green beans
  • 1 garlic clove
  • 2 juniper berries
  • 6 shallots, peeled and sliced

Oils & Vinegars

  • olive oil
  • oil

Beverages

  • 250ml of red wine

Salad & Fresh Herbs

  • 1 handful of thyme leaves, fresh
  • 1 handful of salad leaves

Dairy

  • 1 knob of butter
  • 100ml of whipping cream, semi whipped
  • 100ml of crème fraîche