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Marinated meats a la plancha with roasted potatoes and wild mushrooms Recipe

Ingredients for people

  • Lamb leg steak(s) : 3 whole
  • Duckling fillet(s) : 3 whole
  • Cornfed chicken breast : 3 g
  • Fresh thyme : 6 sprig
  • Rosemary sprig(s) : 6 whole
  • Fleur de sel : 12 pinch(es)
  • Freshly ground black pepper : 12 Turn
  • Olive oil : 100 ml

  • For the garnish(es)
  • New potato(es) : 1000 g
  • Rosemary sprig(s) : 6 whole
  • Fleur de sel : 6 pinch(es)
  • Sunflower oil : 50 ml

    For the garnish(es)
  • Fresh mixed wild mushroom(s) : 500 g
  • Garlic clove(s) : 2 bulb
  • Sunflower oil : 50 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Unsalted butter : 25 g
Method
  • 1

    Slice the meats and season with pepper. Add the olive oil and herbs and coats the meat. Allow to marinade for atleast 6 hours. When you cook the meat season with salt and cook on a hotplate until the meat is cooked to your liking. The duck and lamb can be served rare, but make sure the chicken is cooked through.

  • 2

    Preheat the oven to 200'C.
    Place the potatoes in a tray with the herbs, salt, pepper and oil. Place in the oven and cook for 45 minutes until golden brown and the flesh is soft.

  • 3

    Wash the mushrooms and finely chop the garlic. Heat a frying pan until hot and saute the mushrooms in batches. When all of the mushrooms are cooked, add the butter and garlic to the pan and then stir in the mushrooms. Check the seasoning and serve immediately.

Chef's tip

«Add some spices and chillis to your marinade for a real kick.»

A selection of marinated meats a la plancha with roasted potatoes and wild mushrooms

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  3mins

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