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Poultry rolls with mushrooms and foie gras, parsnip purée

Home > Life style > Recipes > Poultry rolls with mushrooms and foie gras, parsnip purée
Recipe proposed by : Nanie Cuisine
Recipe type : White meats


Preparation time : 30 minutes
Difficulty : Easy
Cooking time : 1 hour
Cooking cost : Expensive

Ingredients

Serves 2:
For the chicken rolls :
- 2 chicken cutlets
- 500 g mushrooms
- 50 g of foie gras
- about ten sprigs of parsley
- 40 g butter
- salt
- freshly ground pepper.
For the parsnip purée :
- 400 g parsnips
- 50 g butter
- salt.

Preparation

  • Peel the parsnips and steam them for 20-30 minutes.
  • Mash them with a potato masher or a food mill.
  • Add butter and salt. Mix well.
  • Peel the mushrooms.
  • Cut them into small cubes.
  • Fry them in a pan with 20 g of butter over medium heat for 7 to 8 minutes. Set aside.
  • Cut the foie gras into small cubes.
  • Mix it with 1/3 of the mushroom duxelle.
  • Add the chopped parsley.
  • Season with salt and pepper.
  • Spread each chicken cutlet on cling film.
  • Spread the mushroom and foie gras mixture on top.
  • Form a roll by closing the chicken and holding it with the cling film.
  • Steam for 15 minutes. Set aside.
  • Remove the cling film from around the chicken rolls.
  • Fry them in a pan with 20 g of butter over medium heat, turning them often.

Proceed with the dressing:

  • Divide the remaining mushroom duxelle between the warm serving plates.
  • Place the poultry rolls, cut into sections, on top.
  • Add the parsnip purée.
  • Serve hot.

Suggestion:

  • For a finer parsnip purée, don't hesitate to strain it.
  • The button mushrooms in this recipe can be replaced by oyster mushrooms.
   
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Poultry rolls with mushrooms and foie gras, parsnip purée

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