partridge fillet with Calvados Cream

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.