Peel the parsley root, cut it into chunks and boil it for 10
minutes. Then fry it in a pan with butter. Season with salt and
pepper. Add a dash of cream and use the hand blender to
puree. Fry a few tufts of parsley for the finishing touch.
Cut peeled sweet potatoes into chips or waffles with the
mandolin and deep-fry them like ordinary potato-chips.
The partridge fillets were fried in a pan just before going to the
table. Pour a few tablespoons of water into the pan, put the lid
on and leave it on low heat for 6 to 8 minutes. Then let the
meat rest for another 5 minutes covered from the heat.
On the plate: an 'artistic' swipe of balsamic cream with a
spoonful of balsamic pearls at the end (sold in shops). On the
smear a precut partridge fillet, covered with the chips. Next to
it a jar of sauce and a ring of parsley root.
partridge fillet with Calvados Cream
parsleyroot
butter
parsley
sweet potatoes
partridge fillets
balsamic cream
balsamic pearls
The sauce: start with reduced chicken stock in a saucepan.
Add cream. Season with a few turns of the pepper mill. Pour
in a good dash of Calvados and thicken the sauce with some
maize starch if necessary.
cream
vegetable stock
salt and pepper
Calvados
maize starch
chicken stock
partridge fillet with
Calvados cream
parsleyroot
butter
parsley
sweet potatoes
partridge fillets
balsamic cream
balsamic pearls
The sauce: start with reduced chicken stock in
a saucepan. Add cream. Season with a few
turns of the pepper mill. Pour in a good dash of
Calvados and thicken the sauce with some
maize starch if necessary.
Peel the parsley root, cut it into chunks and boil
it for 10 minutes. Then fry it in a pan with butter.
Season with salt and pepper. Add a dash of
cream and use the hand blender to puree. Fry a
few tufts of parsley for the finishing touch.
Cut peeled sweet potatoes into chips or waffles
with the mandolin and deep-fry them like
ordinary potato-chips.
The partridge fillets were fried in a pan just
before going to the table. Pour a few
tablespoons of water into the pan, put the lid on
and leave it on low heat for 6 to 8 minutes.
Then let the meat rest for another 5 minutes
covered from the heat.
On the plate: an 'artistic' swipe of balsamic
cream with a spoonful of balsamic pearls at the
end (sold in shops). On the smear a precut
partridge fillet, covered with the chips. Next to it
a jar of sauce and a ring of parsley root.
cream
vegetable stock
salt and pepper
Calvados
maize starch
chicken stock
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
