Lamb rack with horseradish crème fraiche

Raw materials

200 g lamb scallop 100 g bear garlic 1 bunch of radishes
salt
50 g butter
0,2l olive oil pepper
10 g rosemary
300 g horseradish
10 g thyme
0,6 l water
0,2 l white wine
500 g creme fraiche 100 g lemons
200 g puff pastry 200 g asparagus

How to do it

Hrebienok

Clean the scallop from the membranes and season with salt. Heat the olive oil in a frying pan and add fresh herbs (thyme and rosemary are suitable), which will start to crackle in the oil. In this way we get a perfumed oil that smells pleasantly of herbs. Fry the scallop on both sides and place it in a preheated oven at 200°C for 8-10 minutes. After baking, leave to rest for a further 5 minutes. Never leave the meat in the preheated oven, set it aside in a separate container.

Horseradish crème fraiche

Horseradish créme fraiche is a simple sauce that can be used in both hot and cold variations. Sauté the cleaned and grated horseradish in butter and pour white dry wine and water over it. Season with salt and ground black pepper. Simmer for 15 minutes and let stand for 30 minutes. The longer the broth and horseradish are left to stand, the more intense the flavour of the sauce. Strain and stir the cream into the stock and cook again to combine the flavours and reduce the sauce. Season with a squeeze of lemon. Blend the bear garlic with a little water to make a puree to spread on the dough a few times in a row. Roll out the dough, spread and roll again. You will achieve a pleasantly fragrant and tasty slightly green dough, which you will bake at 170°C for about 10 minutes.

Serve with radish, asparagus and torn batter perfumed with bear garlic.