
Steps
- Season the lamb fillet with salt, pepper, and fresh herbs. Sear it in a hot pan with olive oil until browned.
- Wrap the lamb fillet in puff pastry, sealing the edges well.
- Bake in a preheated oven until the pastry is golden and the lamb is cooked to your liking.
- Boil and mash the potatoes, then mix in cream and butter to make a smooth puree.
- Shape the mini croissants into sheep horn shapes and bake until golden.
- Plate the lamb wellington on a bed of truffle slices, garnish with gold foil, and serve with the potato puree, mini croissants, and potato chips.
- For the culinary foam, blend cream with your choice of flavors, then use a foamer to create the foam topping.
Ingredients
- For 1 person:
- 1 lamb fillet
- Puff pastry
- Mini croissants
- Potatoes
- Truffle slices
- Gold foil
- Olive oil
- Salt and pepper
- Fresh herbs
- Cream
- Egg
- Butter
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