Pheasant fillets with blanc d’amande

Name: Pheasant fillets with blanc d’amande
Ingredients: 1 kg pheasant thigh meat; 1 units.items slice of salted butter; 1 units.items sprig of rosemary; 1 units.items Bay leaf; thinly sliced pieces of dried raw ham; Egg white; Pepper and salt; Sauerkraut; red cabbage, cooked; Brick pastry; 50 g chopped white almonds; 1 units.items Shallot, finely chopped; 1 units.items clove of garlic, finely chopped; beurre noisette; 5 units.centiliter vermouth; 0.5 l Poultry stock; cepe jus; 1 Crème fraîche

This dish consists of pheasant thighs, blanc d’amande, sauerkraut, and red cabbage.

Ingredients

1kgpheasant thigh meat

1units.itemsslice of salted butter

1units.itemssprig of rosemary

1units.itemsBay leaf

thinly sliced pieces of dried raw ham

Egg white

Pepper and salt

Sauerkraut

red cabbage, cooked

Brick pastry

50gchopped white almonds

1units.itemsShallot, finely chopped

1units.itemsclove of garlic, finely chopped

beurre noisette

5units.centilitervermouth

0.5lPoultry stock

cepe jus

1Crème fraîche

Preparation

Pheasant: Vacuum the meat with the butter, rosemary, and bay leaf.
Cook in a water bath at 56°C for 1.5 hours.
Wrap a pheasant thigh in a slice of ham and fry until crispy for service.

Season the egg white with pepper and salt.
Squeeze the moisture out of the sauerkraut and red cabbage.
Cut rectangular strips from the dough.
Brush with the egg white.
Distribute the cabbage over the strips, one type per strip.
Roll up tightly into a closed roll.
Fry them in oil in a frying pan until crispy and keep warm for service.

Sweat the almonds with shallot and garlic in beurre noisette.
Let cook gently until the almonds are soft. Deglaze with the vermouth and stock.
Blend and strain the mixture.
Add a dash of jus de cèpe and 5 grams of porcini powder.
Warm for service, add a tablespoon of crème fraîche, and mix with a hand blender.
Arrange the different components on the plate.