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Pheasant roulade with risotto, mushroom base and cèpes foam — image

Pheasant roulade with risotto, mushroom base and cèpes foam

Tender pheasant roulade filled with a creamy farce of chicken, truffle and cream.Served with risotto, a rich mushroom base and airy foam of cèpes, madeira and port.

Ingredients

80gWhipped cream
3gSalt
4Pheasant fillets
150gProtein
15gTruffle tapenade
1kgChicken breast
10gTruffle oil

300gMushroom mix
1White wine
1Whipped cream
1Garlic clove, finely chopped
0.5Onion, chopped
1Mushroom broth
0.5units.theelepelDried oregano

2units.eetlepelMushroom base
100gFrozen risotto
Salt and pepper to taste
10gParmesan cheese, grated

3Chicken stock
50gMadeira
50gPort
0.5Whipped cream
1Jar of dried ceps
25gPro Espuma warm

Fried king bolete
Fried maitake

Preparation

  1. Make the farce from chicken breast, egg white, cream, truffle tapenade, truffle oil and salt.
  2. Slice the pheasant fillets open through the middle.
  3. Lay 3 sheets of butcher's foil on the work surface.
  4. Place the fillets on the foil.
  5. Pipe the farce in a line over the fillets.
  6. Fold the fillets over the farce and roll up tightly.

  1. Sauté the onion and garlic.
  2. Fry the mushrooms and add the oregano.
  3. Deglaze with white wine.
  4. Add the mushroom stock and cream.
  5. Let it reduce.

  1. Heat the risotto while stirring.
  2. Add the mushroom base.
  3. Add the Parmesan cheese.
  4. Season with pepper and salt.

  1. Infuse madeira, port, chicken stock, and dried cèpes.
  2. Add the cream and reduce to 400 ml.
  3. Add Pro Espuma warm.
  4. Put the mixture in a siphon.

  1. Spoon the risotto in the center of the plate.
  2. Place the pheasant roulade on the risotto.
  3. Finish the dish with fried maitake, fried king bolete, and cèpes foam.
  4. • Serve immediately.