Lemon Ragout

A great pasta dish for any occasion:

Whisk flour, salt and pepper together in a deep dish.

Heat clarified butter in a roasting pan until hot. Turn meat in batches in the seasoned flour to the other side and fry at medium temperature for about Five minutes, remove. Reduce temperature, dab up remaining drippings with kitchen roll.

If necessary, add a little clarified butter, sauté onion and garlic. Chop 3/4 of the lemon peel and steam briefly. Cut remaining peel into fine zests, set aside for garnish.

Pour in soup and juice of one lemon set aside, bring to a boil. Add bouquet garni and meat, cover and simmer over medium heat for one hour.

Take out bouquet garni, pour cream to the ragout, just get hot, season.

Arrange lemon ragout, garnish with lemon zest set aside.

Serve with: Long grain rice, noodles

Note: a bouquet garni includes various kitchen herbs and vegetables tied together with kitchen twine. It should contain no more than two strongly aromatic ingredients.

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