2-Michelin star chef Rolf Fliegauf from Switzerland’s Ecco Ascona creates a dish using lamb from Romandie. This is cooked in foaming butter and served with roasted aubergines, bell peppers a bell pepper pesto and lamb sauce. Rolf takes us through this step by step.
You can see more dishes from Rolf here: https://www.thestaffcanteen.com/users/wall/56760/Rolf-Fliegauf
More lamb recipe inspiration: https://www.thestaffcanteen.com/Lamb-Recipes
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Lamp from the romand with eggplant bell pepper and miso mayonnaise we pan fry it in uh brown butter and then we put it in the oven till we get a temperature inside of uh 48 49° and after we fry it again then we add pesto of uh of dried
Bell pepper skin fresh lemon test and uh yeah salt and peer it and then we can cut we cut in the whole eggplant put it in the oven for 100° we take out the the meat put in a pan and add some miso and
A little bit of shoe first of all we put the in the middle of the Blazer roll of the of the eggplant then we have two dots of the of the puree the Miso mayonnaise we have the marinated P Choy we have the MTI press and put a
Little bit of the pesto then the lamb put it in the middle we have a little bit of green oil and that’s it