A new take on Wellington | Lamb with nori, green crêpes & chicken mousseline 🥩🌿✨

Ingredients Lamb Filling Lamb loin or boneless saddle — 500–600 g Nori sheets — 4–6 Water Green Crêpes Green onions — 1 bunch Parsley — 1 bunch Milk — 120 ml Eggs — 2 Flour — 60 g Pinch of salt Chicken Mousseline Chicken breast — 200 g Egg white — 1 Heavy cream (33%) — 100 ml Salt — 4 g White pepper Pastry Puff pastry — 2 sheets Egg yolk — 1 Sauce Stock — 300 ml Butter — 30 g ⸻ Method Green Crêpes In a blender, combine green onions, parsley, and milk. Add eggs and salt. Blend until smooth and vibrant green. Sift flour into a bowl. Pour in the green mixture and whisk until smooth. Let the batter rest for 15 minutes. Cook thin crêpes on both sides without excessive browning. ⸻ Chicken Mousseline All ingredients must be thoroughly chilled. Dice the chicken and place it in a blender. Add salt and blend until smooth. Add the egg white. Gradually pour in the cold cream while blending. The mixture should become silky and smooth, similar to a thick pâté. ⸻ Preparing the Lamb Trim the lamb, removing any silver skin and excess fat. Cut into long strips approximately 2–3 cm thick. Wrap each strip in a sheet of nori. Gather all strips together and wrap them in an additional sheet of nori. Shape into a tight cylinder. ⸻ Assembling the Roll Lay a sheet of plastic wrap on the work surface. Arrange the green crêpes slightly overlapping. Spread an even 3–5 mm layer of chicken mousseline over the crêpes. Place the lamb-and-nori roll in the center. Using the plastic wrap, roll everything tightly into a cylinder. Vacuum seal. ⸻ Sous Vide Cook at 56°C for 50 minutes. Immediately transfer to an ice bath for 15–20 minutes. Refrigerate for at least 1 hour. Before wrapping in pastry, place in the freezer for 30–40 minutes. The roll should be very cold and firm. ⸻ Wrapping in Puff Pastry Roll out the puff pastry to approximately 3 mm thickness. Brush lightly with egg yolk. Place the chilled roll on the pastry. Wrap tightly, leaving the seam underneath. Use the second sheet of pastry to create a decorative lattice pattern. Cover the roll with the decorative layer. Brush with egg yolk. Chill for 15–20 minutes. ⸻ Baking Preheat the oven together with the baking tray. Bake at 220°C for 8–10 minutes. Reduce the temperature to 190–200°C and continue baking for 12–18 minutes. The internal temperature should reach 53–55°C. ⸻ Sauce Combine stock and butter in a saucepan. Reduce until glossy and lightly thickened. ⸻ Resting Remove the Wellington from the oven. Let rest for 10–15 minutes. Slice only after resting. ⸻ Serving Slice into portions. Arrange on serving plates. Spoon over the sauce. Serve immediately.