Poultry ballotines stuffed with mushrooms, mashed potatoes and parsnip and smoked foam Tourisme Main Course ENG

Ingrédients

For 10 people

Poultry ballotines :
– 5 chicken breasts
– 1kg of button mushrooms
– 1/2 garlic head
– 2 onions
– 2 eggs
– thyme, laurel
– 1/2 bunch of chives
– 15 cl (5 oz) of truffle oil
– 20 cl (6.7 oz) of neutral oil
– 10 cl (3.3 oz) of olive oil
– 100g (0.2 lb) of butter
– pepper and salt
– smoked paprika

Mashed truffled potatoes and parsnip :
– 500g (1.1 lb) of potatoes
– 500g (1.1 lb) of parsnip
– 15 cl (5oz) of truffle oil
– salt
– white pepper
– laurel
– 100g (0.2 lb) of butter
– 50 cl (16.9 oz) of milk
– 15 cl (5 oz) of thick sour cream

smoked foam :
– 50 cl (16.9 oz) of milk
– 150g (0.33 lb) of smoked bacon
– 5 slices of smoked brisket (to dry into the oven)
– thyme
– salt, pepper
– espelette pepper

 

 

Étapes de la recette

Poultry ballotines :

– Cut the chicken breasts in halves. In each half, make an incision until 3/4 in the center.
–  Flatten the meat between 2 baking sheets, then reserve.
– Clean and chop the mushrooms. Slap the onions and the chives, mince the garlic.
– In a hot frying pan, sauté the mushrooms. Once they’re well golden coloured, add the thyme, the garlic and the onions. Season.
– Let cool down and add to this mix the eggs. Reserve into a piping bag.
– On top of a film, dispose the chicken pieces and season. Add the mushroom stuffing into the piping bag, then roll the chicken pieces squeezing each side and rolling.
– Cook the ballotines in a pan full of water for about 4/5 minutes.
– Take the ballotines out of the plastic film with scissors.
– Fry the ballotines into a bit of butter and baste well. Once the ballotines are golden, cut them in halves with a bevel.

Mashed truffled potatoes and parsnip :

– In a pan full of salted boiling water, cook the potatoes and the parsnips roughly chopped.
– Season the water with the laurel and the garlic.
– Once they’re cooked, smash the potatoes and the parsnips.
– Add the hot milk, the butter and the sour cream.
– Modify the seasoning to your convenience and finally add the truffle oil.

Smoked foam :
– In a pan, infuse the milk with the bacon chopped in thin slices.
– Add the thyme.
– Once the milk is boiling, film the pan and let infuse for at least 30 minutes.
– Filter the milk with a strainer and reserve.
– Make the brisket chips : Cut the briskets into 3 pieces, grill them in the oven at 374°F for 5 minutes. When it’s time, heat the milk and then emulsify with a blender.
– Collect the milk foam and place it on the plate.