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Wellington d'agneau revisité pour Pâques
Une version festive du classique Beef Wellington, réalisée avec un filet d'agneau, du jambon de Parme, des épinards, des carottes rôties au miel et une pâte feuilletée dorée. Idéal pour un repas de Pâques élégant.
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Cost Breakdown
Critical Success Points
- • Saisir le filet d'agneau pour obtenir une belle coloration
- • Enrouler le filet très serré dans le film alimentaire
- • Sceller correctement la pâte feuilletée pour éviter les fuites de jus
- • Badigeonner la pâte avec le jaune d'œuf et cuire jusqu'à dorure parfaite
Safety Warnings
- • Manipuler la poêle très chaude – utiliser des gants de cuisine.
- • Le four atteint 200°C – éviter les brûlures.
- • Cuire la viande à cœur sûr (température interne 63°C pour l'agneau rosé).
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