Sheep pastrami, grebiche and mustard

The recipe

Ingredients for 4 persons

Sheep marinade

cleaned sheep leg
3 g black peppercorns
4 g raw yellow mustard
2 g coriander seeds
3 lt water
200 g salt
183 g sugar
60 g brown sugar
56 g wild flower honey
5 cloves of garlic
2 g dried chillies
2 g allspice
2 g cinnamon
1 g dried bay leaves
2 g cloves
1 g grated ginger

Spice mix for pastrami

20 g black peppercorns
15 g coriander seeds
25 g raw yellow mustard seeds
15 g garlic powder
5 g smoked paprika
5 g fennel seed
10 g brown sugar

Celery gel

300 g celery water
6 g agar agar
3 sheets of Fish gelatine

Flaky brioche

1 kg ‘00’ type flour
500 g water
40 g fresh brewer's yeast
20 g sugar
50 g butter
20 g salt
250 g puff pastry butter

Russian salad

carrots
celery
green beans
snow peas
radishes
potatoes
mayonnaise
peas

Grebiche Sauce

German gherkins
shallots
anchovies
capers
mustard seeds
chives

To Serve

Russian salad quenelles covered with the gelatine; on top grebiche, mustard leaves and grated sheep fat;
Bone-in leg of sheep with mustard;
brioche on side dish;
pimpinella leaves.

Preparation

1. Sheep: Heat the water with the salt, sugar and honey. Toast the spices and add them to the water.
Cool and marinate the meat for 5 days.

2. Pastrami: cold smoke it and then chop in a blender.

3. Celery: Bring the water, with the agar agar, to the boil. Add the squeezed isinglass gelatine. Allow to gel and then cut into discs.

4. Mustard: Ferment the mustard (the one in the tartlet) for 1 month in a jar.

5. Flaky brioche: Mix flour. Water, brewer's yeast and sugar. Halfway through the mixing, add salt. Finish the dough by adding the softened butter a little at a time. Let rise until double in volume and refrigerate for at least 2 hours. Add the puff pastry butter and make 4 folds of 3 leaving 20 minutes rest in the fridge between each fold. Roll out the dough thinly. Roll and cut. Let rise and bake at about 220°C for 15 minutes.