Lamb Saddle Fillet with Cous-Cous and Mushroom Heads

Sauté the remaining mushroom heads in butter, extinguish with white wine, season with salt and stew leisurely until soft. Cook the cous-cous in water, salt and pepper, fill it into heart-shaped metal rings and fry them in olive oil on both sides. Remove the pod from the sugar peas, sauté them in butter with some onion cubes, cook them with whipped cream and season with salt and sugar.

For the sauce, sauté the sliced tomatoes and the remaining onion cubes in olive oil, deglaze with clear soup, white wine and red wine, cook and season with garlic, salt and pepper.

Arrange everything on a flat plate and decorate with a bunch of parsley.

For this our wine expert recommends a 95 Cuvee Arix Prehieres Côtes de Bordeaux, Cabernet Sauvignon, Cabernet Vineyard, Merlot, Franc Château les Hauts de Plaisance from Bordeaux/ France.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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