This dish balances the acidity of mustard with the sweetness of mushrooms. Honey and carrots. If you opt for skin-on poultry, remove the skin as indicated and brown it in a frying pan to obtain a crispy skin that, once crushed, will add an extra touch to your plate.
Start cooking the carrots cold, in a small amount of water (up to the level of the carrots). This concentrates the flavor, especially if you add elements such as thyme and spices.
There's a very simple memo for cooking vegetables, just in case. Anything growing in the ground: start with cold water. And anything that grows out of the ground: start with boiling water. Don't forget to add salt at the start to lock in the flavours.
- Chef Julian
|Tray of colored carrots
|Sprig of thyme
|Bound brown stock powder
Finely dice the shallot and mushrooms, and chop the flat-leaf parsley.
Sauté the shallot ina skillet over medium heat, add the mushrooms and allow to brown.
Add a tablespoon of mustard and 5 tablespoons of cream, then reduce as much as possible over high heat.
Season with salt and pepper, and add the chopped parsley.
Peel the carrots and place them in a saucepan, separating the purple carrots from the others to preserve the colors.
Add cold water to the top, parsley stems, thyme sprig and a little coarse parsley. Salt.
Cook at a gentle boil until melted.
Drain and cut in half lengthways.
Keep the thyme.
While the carrots are cooking, remove the skin from the poultry.
Using a good knife, open the birds in a wallet shape Lay them flat on a large sheet of cling film. Press the palm of your hand against it, and make an incision across the entire width, without going all the way through (the fillet should open up like a book).
Place mushroom stuffing in the middle of the birds (leaving 1/3 space above and below).
Then roll up the fillets into a ballotine Place the fillets with the long sides facing you, fold over the short sides and roll them up like a cigar, using the cling film (watch the video if you need to).
Close the ends tightly to prevent them from opening during cooking, by rolling the ballotine several times. It should resemble a large candy.
Finally, prick them with the tip of a knife.
Bring a pan of water to the boil, then immerse the ballotines for 4 to 5 minutes.
Remove the pan from the heat to finish cooking, while you prepare the carrots.
In a frying pan over medium heat, drizzle with olive oil and brown the carrots.
When golden brown, turn the heat up to high and add a tablespoon of Honeya knob of butter, the thyme leaves and leave to caramelize.
In a small saucepan, bring the remaining liquid cream, mustard and 2 tablespoons of powdered brown stock to the boil.
Season with salt and pepper.
Unwrap the ballotines and cut into sections.
Place a few carrots on the plates, place a piece of poultry on top, and drizzle with mustard sauce.
Sprinkle with a few leaves of flat-leaf parsley.
And there you go, telling us all about it!