CookEat Recipe
Noisettes of Mutton Norvégienne
Crumb-coated mutton noisettes served with an apple and horseradish sauce.
Method
Steps
Step 1
Use six mutton-leg steaks weighing four ounces each. Trim them to a neat round shape. Crush the bay leaf and mix it with the oil, vinegar, thyme, salt and pepper. Turn the steaks in this seasoning, cover and refrigerate for two hours, turning occasionally.
Step 2
Peel and core the apples. Cook them with the butter and sugar over a brisk heat for about fifteen minutes, stirring until soft. Press the apples through a sieve into another saucepan.
Step 3
Stir the egg yolk into the apple purée. Heat while stirring briskly for about two minutes, continuing as needed until the sauce reaches 160°F (71.1°C). Stir in the freshly grated horseradish and transfer the sauce to a warm serving bowl.
Step 4
Lift the steaks from the marinade and roll them in breadcrumbs to coat. Discard the used marinade. Arrange the steaks on a hot broiler and broil for about four minutes on each side. Continue cooking as needed until the centre of each steak reaches 70°C and remains at or above that temperature for two minutes, checked with a food thermometer. Serve on a hot dish with the apple and horseradish sauce separately.
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