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.
partridge with salsify and madeira sauce
chicken stock
salsify
cream
egg
onion
nutmeg
pancetta
partridge fillets
butter
garlic
bay leaf
salt & pepper
madeira
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.
partridge with salsify
and madeira sauce
chicken stock
salsify
cream
egg
onion
nutmeg
pancetta
partridge fillets
butter
garlic
bay leaf
salt & pepper
madeira
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
!
