Gourmet Poultry with Mushrooms
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(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Capons (boned)
- For the stuffing
- 3 Tbsps butter
- 2 shallots (peeled and finely chopped)
- 2 ¼ cups button Mushrooms (finely chopped)
- Nutmeg
- 2 cups fresh breadcrumbs
- 3 egg yolks
- salt
- peppers
- 4 sun-dried tomatoes (sliced)
- For the sauce
- 2 Tbsps butter
- 1 Tbsp olive oil
- 4 cups Morel (cleaned)
- 2 shallots (peeled and finely chopped)
- 1 garlic clove (finely chopped)
- ⅜ cup white wine
- ⅞ cup double cream
Preparation steps
1.
Lay the capon breasts between pieces of clingfilm and bat out with a rolling pin until about 5mm thick. Refrigerate.
2.
Make the stuffing: Melt the butter in a pan then add the shallots and mushrooms with a pinch of nutmeg and sweat without colouring until softened.
3.
Process in a food processor with the breadcrumbs until thoroughly mixed, then add the egg yolks and combine thoroughly. Season.
4.
Lay the flattened capon breasts out and arrange the sun dried tomato slices equally between them.
5.
Spoon the stuffing along the edge of the breasts – you may have some left over. Roll the capon breasts up and secure with cocktail sticks.
6.
Heat the butter and oil in a pan and brown the capon rolls on all sides. Then add the mushrooms and shallots and garlic and sauté until soft and golden.
7.
Sauté until the capon is cooked through, then remove the capon to a serving dish and keep warm.
8.
Deglaze the pan with white wine, scraping at any residue stuck to the bottom, then add the cream and bring to the boil. Season and allow to thicken by reducing the cream by a third.
9.
Slice the capon rolls in half and arrange on a plate. Surround with the sauce spooned over.
