poulard paysanne

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the poulard, dab dry and cut into eight pieces. Heat 30 grams of butter in a roaster and fry the parts in it until golden brown. Season with salt and pepper. Deglaze with Calvados.

2. 2

   Peel two apples, remove seeds, dice and add. Add 3/4 litre of cider, cover and stew at low heat for 40 minutes. In the meantime, peel the remaining apples, remove seeds and cut into slices.

3. 3

   Melt the sugar in a frying pan until golden brown, deglaze with the remaining cider and start boiling. Add apple slices and toss in. Remove the poulard stalks and keep warm. Add crème fraîche to the stock and reduce by a good 1/3.

4. 4

   Puree, season to taste with salt and pepper and cut the remaining ice-cold butter into pieces and stir in. Arrange poulard pieces, apple slices and sauce on a plate. Wash the lemon balm, dab dry, cut into strips and place on top of the lemon balm.

5. 5

   Sprinkle with lemon pepper.