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Lamb stew with puff pastry, eel, morel, asparagus and wild garlic

Lamb stew with puff pastry, smoked eel, morel, green asparagus, and wild garlic.

This recipe is featured in the Masterclass Lamb with Dennis van den Beld, chef at Hotel Landgoed Het Roode Koper*.

Ingredients

4Bay leaves
1000glamb trimmings
550gfinely chopped onion
6lamb jus
4Water

puff pastry (thin)

Smoked eel
Green asparagus
wild garlic
Shallots
morels
Onion

185gSugar
0.5lVinegar

Preparation

  1. Run the lamb trimmings through the meat grinder and sauté with the chopped onions and bay leaf.
  2. Deglaze with the lamb jus.
  3. Let it reduce to a nice stew.
  4. Season the stew to taste.

  1. Prick the puff pastry and cut out rounds.
  2. Bake the puff pastry under pressure between 2 trays in the oven at 170°C dry heat for 20 to 22 minutes.

  1. Cut the smoked eel into small strips.
  2. Cut the green asparagus into pieces and blanch them.
  3. Clean the morels and trim them.
  4. Sauté the finely chopped shallots, and add the morels.
  5. Add the wild garlic last, when everything is almost ready.
  6. Cut the onion into small strips and bring to a boil in the sweet and sour.
  7. Make a cream from chopped onion, sauté without coloring and slowly cook with vinegar and water. Reduce and then blend the cream until smooth.

  1. Fill the puff pastry shell with the lamb stew.
  2. Arrange the remaining garnishes nicely on the plate.