Poultry supremes with dried morels
l'Essentiel
Easy - 15 Min
- Dish type : Morels
- Difficulty : Easy
- Preparation time : 15 min
- Cooking time : 30 min
- Recipe family : For a festive meal
- Cost : €33.00
Shopping List
Ingredients | Quantity | Price |
---|---|---|
Morilles de Printemps séchées | €16.50 |
Ingredients (4 servings)
- 4 Label Rouge poultry supremes
- 50 g Borde dried morels (2 jars)
- 20 g butter
- 2 shallots
- 200 ml Porto or Pineau
- 200 ml water
- 200 g double cream
- Salt/pepper
Preparation
- Soak the dehydrated morels in a container of warm water for 15 minutes. Drain them (retaining the rehydration water) and then immerse in boiling water for 1 minute. Drain them again (no need to keep this water).
- In a saucepan, filter the rehydration water through a small, fine-mesh sieve to remove any impurities. Reduce this water until you have 200 ml left.
- Peel the shallots and chop finely.
- Place the butter in a casserole dish. Heat and brown the poultry supremes over high heat (2 to 3 minutes on each side). Set them aside on a plate.
- Add the shallots and a pinch of salt to the casserole dish (retaining the cooking fat). Mix and cook for 2 to 3 minutes, then pour in the reduced morel water and the Porto or Pineau.
- Bring to a boil, scraping the bottom of the casserole dish to remove the juices and then add the set-aside supremes and morels. Simmer over low heat for 10 minutes, turning during cooking.
- Add cream to the casserole dish and cook for another 5 minutes.
- Taste the sauce and adjust seasoning if necessary.
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