Lamb neck with creamy pointed cabbage, asparagus and a gratin of yellow winter carrot

1. Bring 2 dl of water to a boil.
2. Dissolve the salt and sugar in it.
3. Add the remaining 8 dl of water with the rosemary and bay leaf.
4. Place the lamb neck in this brine and leave covered in the fridge for 12 hours.
5. Remove the lamb neck from the brine and pat dry.
6. Then sear it in a grill pan or on the barbecue.
7. Place the neck in a pressure cooker.
8. Add the remaining ingredients.
9. Cook for about 40 minutes at high pressure.
10. Remove the cooked meat from the pan.
11. Shred the meat and then roll it tightly in foil.
12. For serving, slice, dredge in flour, and fry in clarified butter.

Tip: No pressure cooker in the kitchen? Then cook the lamb neck in a covered pan in the oven at 90°C for about 1.5 to 2 hours.

1. Clean the onions, parsley roots, and butter turnips.
2. Cut into coarse brunoise.
3. Sauté in butter.
4. Then add the poultry stock, thyme, and bay leaf.
5. Let it cook gently.
6. Meanwhile, blanch the parsley and immediately cool in ice water.
7. Purée the mixture and add the (squeezed) parsley.
8. Strain the mixture.
9. Season with salt and white pepper.

1. Remove the core from the pointed cabbage, cut into fine julienne, and wash thoroughly.
2. Blanch in salted water.
3. Reduce the cream by half and season with pepper, salt, and nutmeg.
4. Add the blanched pointed cabbage and heat for serving.

1. Peel the carrots.
2. Slice into thin slices and cut out.
3. Blanch the slices in salted water.
4. Blend the egg yolk with the cream and cheese using a hand blender.
5. Grease round molds with butter.
6. Place the carrot slices inside and pour some salpicon in between.
7. Bake the gratin at 200°C for about 8 to 10 minutes before serving.

1. Peel the asparagus.
2. Place them together with a slice of butter and a little salt in a vacuum cooking bag.
3. Vacuum seal.
4. Cook at 85°C for 40 minutes (water bath or steamer).
5. Cool down.
6. Before serving, briefly grill the asparagus (barbecue or grill pan).

1. Mix everything into a batter and spread thinly in a silicone mold.
2. Bake at 170°C for about 8 minutes.