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Light Sabayon of Lamb's Lettuce and Parmesan Shavings Recipe
Light Sabayon of Lamb's Lettuce and Parmesan Shavings
Alain Passard, L'Arpège, Paris
Alain Passard, L'Arpège, Paris
Flavors of Paris and the Ile-de-France
Total time: 1hr to 2hr
Preparation and cooking time: 2 hours
Difficulty: Easy
Ingredients for 4 servings
- 2 baskets of Mache (Lamb's Lettuce)
- 2 small new onions
- 1/2 tbsp. salted butter
- 1/2 clove garlic
- 50 ml (3 tbsp.) vegetable juice (cooking liquid from carrots or vegetable peelings)
- 100 g (6 tbsp.) unsalted butter
- 3 eggs
- 8 Parmesan shavings
- Fleur de sel
  1. Chop the onions finely and sweat them in the salted butter. Add the garlic. Be careful that the onions do not colour too much.
  2. Add the Lamb's Lettuce and sauté with the onions and garlic; put the mixture into a blender and purée, then add the vegetable juice and unsalted butter.
  3. Strain and taste. Correct the seasoning.
  4. Put the eggs into a bowl set over a pan of simmering water and whisk constantly until a light foamy sabayon is formed.
  5. Pour the Lamb's Lettuce mixture into a serving bowl, and at the last minute gently place the sabayon on top. Garnish with the parmesan shavings.

Photo: Alain Muriot. Collaboration: Canetti Conseil.

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