Hi I'm Jonny Lake from The Fat Duck this is Edward Cooke, Sous chef at The Fat
Duck lamb with cucumber is a flavor combination
we've been playing with for a number of years we work a lot at The Fat Duck with flavor
pairings we came up with some complimentary flavors
they were mint, caraway, caviar and green pepper
this is salted, British caviar all the eggs have broken down
I'm just going to pass it through a fine hemming this is a saline gel with some charcoal
so I'm going to mix those half and half then blend it
that will give us our caviar oil this is a fish stock that we've made into
a fluid gel I'm just going to warm it through
what we're going to do is we're going to make a mint butter
this here is double cream infused with quite a bit of mint
I've taken that and put it into these beakers I'm going to run it through a centrifuge
once we pass it off we're left with this mint butter
so I'm just adding a little bit of the mint butter in
and some final seasoning now this is a quinoa cracker
what we've done is taken the grain quinoa and just cooked it with water and salt
cooked it out a long way until all of the starch comes out of it
and then we spread it in an even layer on a silpat
and then into the dryer and you end up with something like that
if you've done it right it should puff for us
and give us a really nice, light texture these are just cucumber batons taken from
the heart of the cucumber we're going to cook them sous vide
in the bag is a combination of olive oil, green pepper juice and cucumber juice
so I'm just sealing that down now and cook them in an eighty three degree bath for six
and a half minutes our cucumber batons are now cooked
we're just going to give them a sear now, or a char really on one side
I'm just trimming off the ends of the cucumber batons and cutting it two thirds down
finish with caraway salt just a blend of taste of caraway and flor
de sal so this is Cornish lamb
we've taken the loin and cooked it sous vide in a sixty degree bath
we bring it to fifty six degrees and then rest it for ten minutes
this is the end result of what we've done with the lamb fat and skin
we cook it out in the oven between two heavy baking sheets until we get this
it's almost like puff pastry just to glaze it now with a little bit of
icing sugar and we'll hit it with a blow torch this is the fluid gel that we made earlier
little pieces of oyster leaf in this mix here we have some lamb trotter
we've got some onion and some lamb sauce these cubes here are lamb heart, lamb tongue
and lamb scrag now we'll assemble it together
finishing with our quinoa cracker this is tahoon cress
this is lamb consomme gelly that's been heavily infused with mint
it's designed to be eaten throughout the dish as a kind of refresher, almost a palette cleanser
this is a mint oil dressing on top of the mint dressing we're just going
to put a single borage flower we've got our lamb sauce finished with green
pepper and cucumber juice and to finish it off we have our green pepper
and cucumber gel and finally our caviar oil