Method

Puree

• Rough chop and wash the fennel
• Combi with the diced onion and crushed garlic
• Cover with milk and simmer until tender
• Strain off the liquid and puree
• Add a little of the liquid if required
• Season

Dauphine

• Bake the sweet whole with the skin on in a moderate oven
• When cooked allow to cool a little and scoop out all the flesh
• Mouli the sweet potato to a smooth paste, allow to cool in a strainer removing excess liquid
• In a saucepan heat the water, butter and seasoning until boiling
• Add the flours and mix well
• Remove from the heat and allow cool for a few minutes
• Mixing with a wooden spoon and the egg a little at a time
• Combine the choux mixture to the sweet potato puree
• Store overnight in the fridge
• Quenelle the dauphine mixture into a deep fryer 1 at a time, cook for 2-3 minutes

Lamb

• Sear the lamb in a hot pan for a few minutes on each side, or on a chargrill bbq
• Remove and rest for 1 minute
• Brush with the mustard
• Roll in the pistachio & bread crumb
• Panfry in vegetable oil until golden on both sides
• Finish in a moderate oven for 3-5minutes
• Allow to rest for a minute for cutting into 3 pieces

Construction

• Spoon the hot fennel puree to the center of the plate
• Add the deep-fried dauphine potato
• Arrange the 3 pieces of lamb
• Drizzle with the vincotto and ‘Tucker Bush’ Bush Mint

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