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While we recently talked to you about marbled cake and shelled ham gratin, here is another recipe that should please the little ones with this poultry ballotine by Noémie Honiat. A real delight for parents and children alike, which can also give rise to a most precious moment of exchange. It’s decided: today everyone gets involved with the recipe of the ex-candidate of Top Boss and sworn to The Best Bakery on M6!

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Preparation time: 30 mins

Cooking time: 25 mins

  1. Start sautéing the previously peeled and chopped shallot with the butter, over medium heat, in a pan. Add the peeled and sliced ​​mushrooms as well as the chard cut into small pieces. Leave to cook for a few minutes.
  2. In a blender, put the chicken fillet cut into pieces, the egg white, the liquid cream, the fried vegetables and mix everything. You should obtain a very smooth preparation.
  3. Spread the preparation on the turkey cutlets previously placed on one of the cling film, then roll them on themselves to form a ballotine. Close with cling film and tighten well so that the stuffing cannot escape.
  4. For cooking, nothing could be simpler: boil water in a saucepan, then immerse the ballotine, still wrapped, for 15 minutes. To finish, brown some butter in a pan, remove the ballotine from the cling film and brown them. Salt, pepper, and cut the ballotine before serving it with a gratin dauphinois or a good homemade ratatouille.

You still don’t believe that the unused part of the egg will end up in the trash? Use it when making shortbread, vanilla flavored dessert cream or lemon curd. You can also get other ideas from this article.


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