Corn Poulard Wrapped in Bacon with Couscous and Green Curry Foam

Remove the skin from the breasts and score a pocket. Unfold the meat, season with salt and pepper, fill with sage and close repeatedly.

Place 5 bacon slices end to end, place a corn poulard breast on top and roll it up with the bacon. Repeat this process with the remaining cornish-poulard breasts Heat some olive oil in a frying pan. Sauté the corned poulard breasts with thyme, rosemary and garlic in it all around, cook leisurely until done. Deglaze with a little clear soup to loosen the drippings.

Couscous: Clean the peppers and cut into small cubes. Remove the peel from the shallots, garlic and ginger and dice very finely. Bring the clear soup to the boil with the spices and infuse. Add this spice stock to the couscous form and swell for 5 min. Sauté shallots, garlic and ginger cubes in hot olive oil. Add the diced bell bell pepper and sauté briefly. Extinguish with balsamic vinegar and vegetable soup. Mix this mixture together with the raisins, olive oil, pine nuts and chopped mint into the still warm couscous. Season with salt, chili from the spice grinder and a tiny bit of cinnamon and bring to the table.

Green curry paste: dice shallots and sauté in butter until golden. Add green curry paste and fry briefly. Extinguish with white wine and fill up with chicken stock and heavy cream. Reduce to 1/3 and then pass through a fine sieve into e

Related Recipes:

Coq Au Vin Rouge1. carve poulard into eight pieces, flour, season with salt and season with pepper. Peel the onions, cut the... Asparagus Risotto with Spicy Duck Breast1. peel asparagus spears, cut woody ends into small pieces. Bring peels to a boil with 1.5 I water, salt and... Chicken Liver Foam in Shallot SauceThe livers can be cleaned the day before and soaked in buttermilk for one night. Remove the peel from the... Avocado Cream Soup with Green Pepper and SalmonPeel shallots and garlic clove, chop finely, sauté in a saucepan with butter until translucent. Cut avocado... The Bouillabaisse of the Fishing Port Restaurant HamburgPreparation of the clear soup: Rinse and cut off the bones. Sauté in olive oil together with the cleaned and... Chicken Wrapped in BaconClean the mushrooms dry and cut into very thin slices. Remove the skin from the onion and chop finely. Chop... Stuffed Artichoke Bottoms with Monkfish and Paprika SaladPeel the shallots and 2/3 of the garlic cloves, cut into coarse pieces and sauté in olive oil (1). Add thyme... Balkan Skewer with Rice SaladFor the marinade, squeeze the garlic cloves smooth and form in a bowl with diced thyme, shallot, rosemary and... Vegetable Pan with Veal MeatballsCut zucchini and melanzani into 1 cm slices. Halve the red and green peppers, remove the seeds and cut into 2... Red Bell Pepper Soup with ScallopsCut half of the peppers in half and remove seeds and septum, wash briefly and cut into small strips. Peel the...