Fillet of Lamb in Paprika Bisque with Mushrooms and Mustard Sauce

Spread the red and yellow mixture alternately about 1/2 cm high on a silicone mat or butter paper and bake at 180 °C for 8 minutes. Season the lamb loin, sear on both sides in a non-stick pan. Wrap it in the paprika sponge, wrap it with the pork net and cook it in the oven for another 12 minutes at 170 – 180 °C, then let it rest for a while. Fry the mushrooms with the onion cubes, season and sprinkle with chopped parsley. Peel the mixed peppers, cut into large triangles and fry in butter. Sauce: reduce brown lamb stock with cream, add mustard and blend. Place the mushrooms in the center of a plate, place the bell pepper loaves all around. Cut the lamb fillet once diagonally in the middle, place on the mushrooms and finish with the sauce.

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