Lamb fillet with morels

Yield: 1 Servings

Ingredients:

12 Dried morels
320 g Lamb fillet
200 g Finely minced (blended) -chicken breast
120 g Romaine lettuce
200 g Pork net (1 sheet) Seasoning - salt and pepper Butter MMMMM------------------PORT WINE SAUCE (1/2 CUP-----------------------
1/3 c Liquefied gravy sauce -powder or beef stock (see -below)
3/16 c Port wine MMMMM-----------------CHIVE CREAM SAUCE (1/3 CUP----------------------
10 g Chopped shallots
3/16 c Wine Few drops of white wine
150 g Chicken stock
120 g Cream
5 g Chopped chives

Instructions:

Olive oil Seasoning - sugar salt and -pepper MMMMM----------------------POTATO PANCAKES--------------------------- 100 g Potato 10 g Flour 1 Egg 1/2 Egg yolk 3/16 c Cream 3/16 c Milk Seasoning - salt and pepper MMMMM-------------------------GARNISHES------------------------------ 12 Broccoli florets Seasoning - salt pepper -chicken stock Butter 50 g Diced tomato 10 g Chopped truffle 10 g Chopped chives This looks pretty tasty++lamb fillets stuffed with minced chicken and served with potato pancakes. The presentation looks like something seen through a kaleidoscope++overlapping triangles formed by the three lamb fillets the potato pancakes the morels and the sauces. Here again I believe that "shallots" are in reality scallions. The pork net is more than likely a web of caul fat. Establishment: New World Hotel 22 Salisbury Road Tsimshatsui Kowloon. Western Cuisine Practical Class Gold Award - Hot Entree Chef: Lin Man-sang World Hotel) To prepare: 1. Soak morels over night in cold water and wash thoroughly Discard stalks. 2. Cut off and discard lamb fillet's stringy part. Season fillet with salt and pepper. Using barbecue skewers pierce through fillet lengthways stretching meat apart slightly to form a central hole about 1.5 cms wide. Stuff chicken force meat into hole (one way is to use a piping or icing bag). 3. To make port wine sauce: either make a beef stock which includes sauteed mixed vegetables herbs (rosemary thyme and black pepper) and tomato paste or liquefy the contents of a gravy sauce packet to produce a thick 1/3 cup of gravy. Add port wine maintaining a thick consistency. Keep warm. 4. To make chive cream sauce: saute chopped shallots in a little oil add Madeira wine few drops of white wine and chicken stock. Boil until thick then add cream. Strain and add chopped chives pinch of sugar and salt and pepper according to taste. Keep warm. 5. Make 12 small golden-brown potato pancakes. Keep warm. To cook: 1. Saute morels in butter with seasoning (salt pepper and chicken stock according to taste) for 2 to 3 minutes. 2. Lightly blanch broccoli florets then discard stalks. Saute florets in butter with seasoning (salt pepper and chicken stock according to taste) for 1 to 2 minutes. 3. Cut stalks off lettuce and blanch leaves. Wrap one layer of lettuce leaves around stuffed lamb. Then wrap it completely with sheet of pork net folding net over the ends to enclose them. 4. Pan-fry stuffed lamb in melted butter (a soupspoonful) over a low flame for approximately 5 minutes until lightly browned. 5. Remove lamb to a roasting dish and roast in its own juices in an oven (250F) for 20 to 25 minutes turning it every 4 or 5 minutes. 6. When lamb is cooled remove from oven and carefully take off pork net wrapping. Slice the lettuce-wrapped fillet into 12 portions. To present: 1. Dress centre of each plate with a large spoonful of chive cream sauce. 2. Spoon out three separate portions of port wine sauce so that they touch the chive cream sauce. 3. Lay lamb slices sideways on port wine sauce. 4. Place three potato pancakes in spaces between lamb slices and lay a broccoli floret on each pancake. 5. Garnish chive cream sauce with morels and a central heap of diced tomato. Scatter a few specks of truffle over each lamb slice and a sprinkling of chopped chives over central garnish display. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association 1986. Posted by Stephen Ceideberg; October 29 1992.