Poached poultry with creamy cardoons
Main course
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
45 Min
This Thermomix® recipe for Poached poultry with creamy cardoons is ready in 2 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This dish of poached poultry with creamy cardoons is a comforting delight, perfect for autumn and winter meals. The poultry, tender and flavorful, is enhanced by a smooth poulette sauce and melting cardoons. I love preparing this dish for special occasions because it is both elegant and convivial. Cardoons, this somewhat forgotten vegetable, bring a touch of originality and sweetness. The fresh cream and egg yolks enrich the sauce, giving it a coating texture and a delicate taste. A little lemon juice enhances the whole, for a perfect balance of flavors. A real treat!
Ingredients (14 ingredients)
-
1 kg Poultry
-
800 g Cardoon
-
0.5 l Liquid fresh cream 30% fat
-
3 piece Egg yolk(s)
-
1 piece Lemon juice
-
10 cl Vinegar
-
to taste Salt
-
to taste Pepper
-
4 piece Carrot(s)
-
1 piece Onion(s)
-
1 brin Thyme
-
0.5 l White wine
-
to taste Salt
-
to taste Pepper
Preparation (11 steps)
Broth preparation
In the Thermomix bowl, pour 2 liters of water. Add the peeled and coarsely chopped carrots, the peeled and quartered onion, the thyme, the white wine, the salt and the pepper.
Broth cooking
Close the bowl and cook 20 Min./100°C/Stufe 1.
Poach the poultry
Place the whole poultry in the Thermomix bowl. If necessary, add water so that the poultry is completely submerged. Cook 45 Min./100°C/Stufe 1.
Recover the broth
Gently remove the poultry from the bowl and keep warm. Take half of the cooking broth and set aside. Put the rest of the broth back in the bowl.
Reduce the broth
Cook the remaining broth 30 Min./Varoma/Stufe 2 without the measuring cup to promote evaporation and reduce the broth to 3/4. Monitor the reduction.
Blanch the cardoons
Meanwhile, in a saucepan of boiling salted and vinegared water (10 cl of vinegar), blanch the chopped cardoons for a few minutes. Drain.
Cook the cardoons in the reserved broth
Pour the reserved broth into the Thermomix bowl. Add the blanched cardoons and cook 15 Min./100°C/Stufe 1.
Add the cream
Add the liquid fresh cream to the reduced cooking broth in the Thermomix bowl. Cook 5 Min./90°C/Stufe 2.
Thicken the sauce
Let everything cook very gently until a coating consistency is obtained. Salt and pepper. Adjust the seasoning if necessary. 5 Min./90°C/Stufe 2.
Incorporate the egg yolks
Lower the speed to Stufe 1. Add the beaten egg yolks and mix intimately with the cardoons. Season with lemon juice. 1 Min./80°C/Stufe 1.
Arrange and serve
Arrange the poultry on a hot serving dish, place the creamed cardoons next to it and serve immediately.
Finished cooking? Great! 🎉
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Created by
Pauline Richard
4
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk
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