Dinner tonight aboard the Finesse, herb crusted fillet of lamb served on a bed of wilted spinach, fondant potatoes, baby carrots, banana shallots, roasted garlic purée & broad beans.
Lamb fillet is cooked sous vide at 56 centigrade for 45 minutes before being sealed in a frying pan, brushed with Dijon mustard & the herb crust being applied.
The banana shallots also cooked sous vide at 82 centigrade, then halved & caramelised in a pan, the garlic heads were wrapped in foil & roasted in the oven until soft, the garlic squeezed out, a little cream & seasoning added before being blended to a purée.
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A lovely dining experience. I love lamb fillet and that herb crusted version is giving me ideas. The banana shallots are genius. I had something similar last night, garnished with turmeric and coriander. Now I know they’re gourmet.