Ingredients – Corn-fed Poulard
- 4 corn-fed poulard
- 1 tbsp sherry
- 2 tbsp soy sauce
- 2 tsp salt
- 2 tbsp sugar
- ½ tbsp cumin seeds, roasted and ground
Preparation – Corn-fed Poulard
Clean and trim poulard breasts. Thoroughly mix all ingredients for the marinade. Coat the poularde breasts with half of the marinade and use cling film to form into rolls. Vacuum-pack and cook on Steam 62 °C for 38 minutes. Then brown well on all sides and glaze with the rest of the marinade.
Ingredients – Chilli Lentils
- 100 g red lentils
- 1 tbsp ginger, chopped
- 2 stalks lemongrass, chopped
- A few coriander stems and roots
- 1 garlic clove, quartered
- 1 tsp red curry paste
- 1 tbsp peanut oil
- 600 ml coconut milk
- ½ tbsp turmeric powder
- 2 red chilli pods, deseeded and finely diced
- 2 tbsp fish sauce
Preparation – Chilli Lentils
Cook the lentils al dente in boiling salty water for about 5 minutes, drain and rinse with cold water. For the sauce, sear ginger, lemongrass, coriander, garlic and curry paste in hot oil. Add coconut milk, turmeric, diced chilli and fish sauce and simmer for 15 minutes. Press the sauce through a sieve. Heat up the lentils in the sauce.
Ingredients – Butternut & Passion-Fruit Crème
- 1 tbsp butter
- 200 g butternut squash, diced
- Salt
- A pinch brown sugar
- Cumin seed, ground
- 100 ml apple juice
- 100 ml passion-fruit puree
- 50 g potatoes, boiled
Preparation – Butternut & Passion-Fruit Crème
Melt butter in a saucepan. Sweat and glaze butternut squash. Season with salt, sugar and cumin. Boil with apple juice and passion-fruit puree until soft, then puree with potatoes.
Settings – Corn-fed Poulard
With preheat
38 minutes | Steam 62 °C
Serving suggestion
Arrange puree and lentils. Cut open poulard breast and place on the lentils. Garnish with butternut squash fries (deep-fried strips of squash) and reduced passion-fruit sauce.