Lido 84 | 01. 2024 Recipe
Make Lido 84 | 01. 2024 Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Starter — Seaweed & Citrus Crudo
Main — Herb‑crusted Lamb, Barley & Salsa Verde
Dessert — Olive Oil Cake, Citrus Mousse & Olive Crisp
Method
Starter — Seaweed & Citrus Crudo
- 1
Prepare fish
Place the sashimi‑grade sea bass on a chilled board. Using a very sharp knife, slice the fillet into 3–4 mm thin slices against the grain. Arrange slices on a chilled plate in a single layer, slightly overlapping.
- 2
Citrus dressing
In a small bowl whisk together lemon juice (40 ml), bergamot/orange juice (15 ml), 30 ml extra‑virgin olive oil, 3 g sea salt and 1 tsp white pepper until emulsified.
- 3
Seaweed & garnish
Toss the wakame/seaweed salad lightly with a teaspoon of the citrus dressing to season (about 10 ml). Scatter a small bed of dressed seaweed onto each plate, lay fish slices on top, then spoon remaining dressing over the fish evenly. Place thin radish slices and microgreens on top. If using a gelatin sheet for a glossy finish: bloom the sheet in cold water for 5 minutes, warm 1 tablespoon of the dressing, dissolve the sheet into it, cool slightly and brush a thin glaze across the fish just before serving.
Main — Herb‑crusted Lamb, Barley & Salsa Verde
- 4
Prepare barley
Rinse 200 g pearl barley under cold water. In a medium saucepan sweat 1 finely diced shallot in 10 g butter until translucent (2–3 minutes). Add barley and toast 1 minute. Add 700 ml vegetable stock, bring to a simmer, cover and cook gently for 25–30 minutes until tender but still with bite. Season with 3 g sea salt and 1/2 tsp black pepper. Keep warm.
- 5
Make herb crust
Combine 80 g fresh breadcrumbs, 25 g chopped parsley, 10 g chopped mint, 2 minced garlic cloves and 1 tbs lemon zest in a bowl. Stir in 1 tbs olive oil to bind; season with 1/2 tsp salt and 1/2 tsp black pepper. Brush the exposed meat (fat trimmed if necessary) of the lamb rack with 2 tbs Dijon mustard, then press the herb‑breadcrumb mixture firmly onto the mustard to form an even crust.
- 6
Roast lamb
Preheat oven to 200°C (390°F). Heat a heavy ovenproof skillet over high heat with 1 tbs olive oil. Sear the lamb rack, crust side down first to set the crust, then fat side and the ends — about 2 minutes per side — until golden. Transfer skillet to the oven and roast for 12–18 minutes for medium‑rare (internal temp ~58°C/136°F). Rest the lamb on a board covered loosely with foil for 10 minutes, then carve into chops.
- 7
Salsa verde
In a small blender or mortar combine 15 g capers, 3 anchovy fillets, 25 g chopped parsley (from earlier reserve), 5 g oregano (optional), 10 ml red wine vinegar, 10 ml lemon juice and 60 ml extra‑virgin olive oil. Pulse until a coarse, bright green sauce forms. Adjust seasoning with salt and pepper to taste.
- 8
Plate
Spoon a bed of warm barley on each plate, place 2–3 slices of lamb on top, drizzle the salsa verde over and around the meat, and finish with a small knob of butter on the barley to shine. Serve immediately.
Dessert — Olive Oil Cake, Citrus Mousse & Olive Crisp
- 9
Bake olive oil cake
Preheat oven to 170°C (340°F). Grease and line a 20 cm round cake tin. In a bowl whisk 3 eggs with 140 g caster sugar until slightly thickened (about 2–3 minutes). Add 120 ml extra‑virgin olive oil, 50 ml milk and 1 tsp vanilla and whisk to combine. In a separate bowl sift together 160 g flour, 1 tsp baking powder and 2 g fine sea salt. Fold the dry ingredients into the wet mixture gently until just combined. Pour into the tin and bake 25–30 minutes until golden and a skewer comes out clean. Cool on a rack.
- 10
Make citrus mousse
Bloom 2 gelatin sheets in cold water for 5 minutes. Heat 60 ml lemon juice with 40 g sugar gently until sugar dissolves (do not boil). Squeeze excess water from gelatin and whisk into the warm lemon syrup until dissolved. Cool to room temperature but not set. Whip 200 ml double cream to soft peaks and fold a third into the lemon mixture to loosen, then fold in the remaining cream gently until homogeneous. Chill until set but still spoonable (about 1 hour).
- 11
- 12
Assemble dessert
Slice the cooled olive oil cake into portions. On each plate place a slice of cake, a quenelle or spoonful of citrus mousse beside it, and lean a few olive crisp shards into the mousse. Finish with a light sprinkle of flaky sea salt (about 1/4 tsp per plate) and a little grated lemon zest if desired.