Lamb cutlets, miso, corn soufllé Recipe

Fill a baking tin with 3 cm hot water, put in the oven and heat at 185°C.

Sweat a chopped shallot for about 3 mins in butter, the add 1 pressed clove of garlic and 125 g  (cooked, fresh or canned)  corn kernels. Stir and simmer for another 5 mins. Taste and season with salt & pepper.

Liquidise in the blender.

Whisk an egg white real stiff

The whisk 50 ml cream, but it has to keep runny.

Add 1 tsp cornflour to the corn mix, stir in the cream and finally fold in the beaten egg white.

Fill 2 buttered soufflé molds and put them in the water in the oven (au bain marie) for 25 mins. 

DO NOT OPEN THE OVEN IN THE MEANTIME!

I the meantime reduce 100 ml lambs fond with a sprig of rosemary till 1/3 is left.

About 10 mins before serving cover one side of 4 lamb cutlets with 1 tsp miso, first fry the other side for 2 mins in a hot pan, turn and fry for another minute.

Take out and let rest in alu foil

Serve with some extra kernels as decoration.

PS. I added roasted slices of cobb and next time I'll leave out the soufllé

(Here Johan Segers incomplete recipe)




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Lamb cutlets, miso, corn soufllé Recipe

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Lamb cutlets, miso, corn soufllé Recipe https://sweetteabiscuits.blogspot.com/2020/08/lamb-cutlets-miso-corn-souflle-recipe.html

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