Celeriac Puree With Lamb Fillet

Yes, the order is right! I love lamb tenderloin, but celery puree is a highlight that I really only draped with some “garnish” for photogenic purposes. The recipe is quite simple. The most important thing is to treat the celery properly so that you get the best quality.

I boil water with a little lemon juice and add salt. While it’s still simmering quietly, I quickly cut the outer skin off the celery generously and dice it into pieces about the size of a walnut. These go into the boiling water immediately so the celery doesn’t discolor. Then the vegetables boil in about 20-30 minutes until really soft. I then puree the pieces together with a slosh of butter with a magic wand and -importantly- pass the mass through a very fine strainer. Now still season with nutmeg and salt - a poem ;)

Meanwhile, the lamb is marinated in some garlic oil at 80 ° in the oven. I roast it short and hot, so that it is still pink inside. Together with some mountain ash jam a nice treat for in between.

crown of lamb with celeriac puree