partridge with salsify and madeira sauce

Partridge fillets. Remove any remaining impurities and cut the fillets in half lengthwise. Heat a frying pan with plenty of butter and wait until it bubbles. Add sliced garlic and a bay leaf. Place the fillets in the pan, making sure it is completely filled. Season the fillets with salt and pepper. Add cold nuggets of butter periodically. Fry first on the skin side until lightly colored. Turn over and continue to cook for about 20 minutes. Add a few splashes of water after about ten minutes, put a lid on the pan and let it cook further. After the cooking time, remove the pan from the heat, cover the fillets with aluminum foil and let rest. Cut the fillets before serving.

Madeira sauce: reduce the chicken stock with the cream. Season with salt and pepper from the mill. Add madeira to taste and let cook a little more. Thicken the sauce if desired. Salsify puree: peel and steam the salsify. Chop an onion and fry in some butter until translucent. Beat an egg. Mix everything in a recipient, season with salt, pepper and nutmeg. Put in the hand blender and blend to a smooth puree. Deep-fried salsify: cut a few peeled salsify lengthwise into ribbons on the mandolin. Deep- fry them immediately at 160°C. Dried pancetta: dry strips of pancetta in the microwave between two sheets of baking paper and under weight. About thirty seconds at full power is enough. On the dinner plate: a spoonful of salsify puree topped with a pre-cut partridge fillet. Cover with a spoonful of sauce. Finish with tufts of chervil and fried salsify and dried pancetta. Serve the rest of the sauce in individual jars.