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| One 5 kg suckling back (boned by your butcher)
4 golden apples 1 kg white asparagus 12 bunches of rutabaga 8 bunches of carrots 40 g of honey 40 g of sugar Butter Olive oil 20 cl of dark beer Table salt Grounded pepper Stuffing: 20 g of green pepper 100 g of bread white 20 g of fresh parsley 20 g of fresh coriander 2 tablespoons of olive oil Spice sauce : 25 gr of spices (curry, cinnamon, caraway, coriander, ginger) 15 cl of chicken stock 10 cl of veal stock Butter |
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| Preheat the oven to 180° C
Prepare the stuffing: Mince the fresh herbs. Mix the bread white and the grains of green pepper. Mix the two preparations and add olive oil. Season with table salt. Add stuffing the whole length of the back of the suckling. Roll like a roast and tie. Roast in the oven at (180°C) for 1 hour 15 minutes to 1 hour 30 minutes adding a drop of butter and a trickle of olive oil. Midway into cooking, pour dark beer on the meat and to prevent drying of the meat continue to frequently pour the beer until it is cooked. When done, remove the thread. Coat with honey and let caramelize for a few minutes under the salamander. Prepare the dressing: Cut the apples in small cubes. Add sugar and lemon and let them caramelize lightly in butter. Peel and turn the carrots and rutabagas. In a pan, cook the vegetables separately adding a good drop of butter, salt, pepper and cover with cold water. Cover with aluminium foil and let the vegetables glaze. The water must have evaporated when the vegetables are cooked. Peel the white asparagus and cut in small slanted sections. The same principle of cooking applies to the other vegetables. Make the sauce: Deglaze the cooking pan with chicken stock. Let it reduce to half and add the veal stock. Let it reduce to 1/3. Add the spices. For a few minutes, let it infuse while covered. Pass the sauce through a chinois and fix the sauce with a few drops of butter. Cut the suckling in medium slices. Surround with vegetables. Put the apples on the suckling and cover with the spice sauce. Decorate with a branch of coriander. |
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