Lamb Carrot
Carrot slowly confited in lamb fat until tender and juicy, served with pressure-cooked neck of lamb, the cooking juices reduced to a rich glaze, balanced with sheep's milk yogurt.
Clare Smyth
Core by Clare Smyth
PeruvianLatin AmericanIntermediateLow CarbonSeasonal
Prep Time
30m
Cook Time
0m
Food Cost
32%
Sustainability
76%
Ingredients
44
Proteins
Fresh White Fish⚠ Allergen
seasonal600.0g
Fruits
Lime Juice
seasonal200.0ml
Other
Fish Stock⚠ Allergen
standard100.0ml
Vegetables
Ají Amarillo
seasonal50.0g
Red Onion
seasonal150.0g
Cilantro
seasonal30.0g
Grains
Corn Tortillas⚠ Allergen
standard200.0g
Seasonings
Sea Salt
standard8.0g
Method
1
Dice fresh white fish into uniform 1cm cubes.
Garde Manger10m
2
Make leche de tigre: puree ají amarillo with lime juice and fish stock.
5m
3
Marinate fish in leche de tigre for 8-10 minutes, fold in red onion and cilantro.
Garde Mangercuring10m
4
Serve immediately with warm corn tortillas and lime wedges.
Garde Manger2m
Contains Allergens
FishCereals containing gluten
Techniques
Curing
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