Hamburg poussins on morel cream and spring
easy
50 mins
50 mins
Ingredients
- 1 bag (10 g) dried pointed morels) or 200 g fresh morels
- 200 ml Milk
- 4 poussin or Vierland corn poulade breasts (approx. à 400 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 80 g Butter
- 200 g Spring onions
- 150 g Whipped cream
- 100 ml Poultry stock
- 7-10 Tbsp grated nutmeg
- 1 (approx. 150 g) Meat tomato
- 2 TABLESPOONS Balsamic vinegar
- 1 TABLESPOON whipped cream
- 7-10 Tbsp Chervil
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the dried morels and let them swell in the milk for at least 1 hour. Wash poussins, pat dry and season inside and out with salt and pepper. Tie the legs together with kitchen string.
- 2
Heat 30-40 g butter in a roaster and fry the chicks in it with the breast side down. Turn the chicks and roast them in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes (turn again if necessary).
- 3
In the meantime clean and wash the spring onions. Cut the upper green half into fine strips. Cut the lower part into larger pieces. Drain the morels. Heat 20 g butter in a saucepan and fry the large pieces of leek briefly.
- 4
Remove and keep warm. Put 10 g butter in the pot, fry the morels and the remaining leeks. Deglaze with cream and 50 ml stock and season with salt, pepper and nutmeg. Let the sauce simmer for about 10 minutes.
- 5
In the meantime, place the tomato briefly in boiling water and remove the skin. Cut the tomato in half, remove the seeds and cut into cubes. Heat the remaining butter (5-10 g) and toss the tomato cubes in it.
- 6
Season with salt and pepper. Deglaze the roast of the finished poussins with the remaining stock and vinegar and let it boil down. Spread the poussins with the balsamic jus. Fold the whipped cream into the morel sauce and distribute on plates.
- 7
Arrange the poussins and spring onions on top. Sprinkle with diced tomatoes and serve garnished with chervil.
Nutrition Facts
800 kcal
7 g
58 g
62 g
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