Partridge Breast with Shiitake Mushroom, Baby Artichoke, Haricot Vert & Truffle
By á-25087
This is an impressive and delicious dish! Partridge breasts with sautéed Shiitake mushrooms and green beans in an artichoke puree.
- 2
Ingredients
- 1 partridge crown, breasts still attached, legs and wings removed
- Oil
- 1 knob butter
- 4 shiitake mushrooms
- 2/3 cups green beans (100g)
- 4 s Jerusalem artichokes puréed (100g)
- Vegetal powder
- 1 dash milk
- 2 baby globe artichokes
- Olive oil
- 1 dash truffle vinaigrette
- 1 winter truffle, shaved
- Salt
- Black pepper
Preparation
Step 1
Preheat the oven to 375°F (190°C/Gas mark 5). Season the partridge crown and then lightly color in a little oil and butter, in a hot pan. Then, transfer to the oven and roast for 6 to 8 minutes. Allow to cool.
Quarter 2 of the mushrooms and sauté in oil and butter until soft, season well. Slice the remaining mushrooms very thinly and again sauté very quickly in a little oil and butter before transferring onto a cloth
Carve the breasts away from the carcass and remove the skin. Lay the sliced mushrooms on top of the breasts. Trim the edges with a sharp knife and place on a cooling rack
Boil the green beans in a pan of water. Let down half of the Jerusalem artichoke purée with a little milk, season and then add a dash of vegetal powder. Bring to the boil and then quickly pour over each breast in one smooth motion
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