For 10 servings
3 lamb necks
1 l water
80 g curing salt
500 ml Debic Culinaire Original
50 g tomato concentrate
1 g trassi
30 g tarragon leaves
40 green asparagus stalks
200 ml dashi
50 ml Debic Roast & Fry
5 g tarragon leaves
10 dried tomatoes
Cure the lamb necks for 12 hours in a brine bath of water and curing salt, then rinse the necks thoroughly under cold water. Vacuum-pack the necks and cook them at 58°C for 36 hours.
Follow the method shown above for making the tomato-tarragon sauce.
Blanch the green asparagus and shallots in the dashi, then leave to cool until needed. For the sauce, heat the cream and add the umami. Reduce to sauce thickness and season with flavourings.
Dip the asparagus and shallots in Debic Roast & Fry and fry them in a hot pan until they caramelise.
Cut the lamb necks into slices and fry them briefly in the pan.
Arrange the sauce in the middle of the plates. Garnish with the asparagus, lamb neck, tarragon leaves and dried tomato.