Yield: 4 servings
The cockerel:
2 cockerels
50 g hazelnuts
100 g extra-virgin oil
2 g garlic
2 g thyme
50 g porcini mushrooms
50 g turnip tops
salt and pepper to taste
1 egg
Clean the cockerels and separate the breast from the legs; bone the leg and season with salt and pepper, then add turnip tops, porcini mushrooms, wrap in clingfilm and oven cook sous-vide with oil, garlic and thyme at 64°C for two hours and a half; before serving, coat with beaten egg and chopped hazelnuts, then cook in a 200°C oven for four minutes. Clean the breast separately, brown in a pan with rosemary, oil and garlic and finish cooking in the oven.
Porcini mushroom sauce:
150 g porcini mushrooms
20 g scallion
2 g garlic
30 g white wine
1 g parsley stems
1 g thyme
vegetable stock to taste
salt and pepper to taste
Brown all ingredients with oil, then wash with white wine and let it evaporate, and blend while still hot adding some vegetable stock and extra-virgin oil.
Turnip tops:
200 g turnip tops
40 g extra-virgin oil
2 g red peppers
2 g garlic
salt and pepper to taste
Heat some oil in a pan, then add garlic and pepper and brown them for a few seconds. Add previously blanched turnip tops and season with salt and pepper.
Rosemary and garlic sauce
100 g brown stock
2 g rosemary
2 g garlic
Cook all ingredients sous-vide at 63° for three hours.
The composition :
Pour the porcini sauce on the plate and add the turnip tops. Then add the cut of breast and the leg; complete by adding some porcini mushrooms and pouring the sauce.
