Chef Stéphanie Le Quellec is Laurent Mariotte's guest this Saturday. She is the one who makes the dish of the day: a festive and delicious dish. This is a poultry vol-au-vent. To be found at its caterer MAM, delivered throughout France, for the holidays. She shares her recipe with us.
Three days before Christmas Eve, chef Stéphanie Le Quellec is the guest of Laurent Mariotte. She cooked a poultry vol-au-vent for La table des bon vivants. A recipe that you can enjoy, without going behind the stove, by ordering from MAM.
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For 4 people
Ingredients :
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- 2 rolls of bakery puff pastry
- 2 tall poultry legs
- 12 poultry dumplings or 2 white puddings cut into rounds
- 1 carrot
- 2 salsify
- 4 button mushrooms
- 1 Jerusalem artichoke
- 1 hub
- 1 egg
- 1 tablespoon of flour
- 1 tablespoon of butter
- 35cl of good chicken stock
- 20cl of cream
- Sel
- Pepper
- 10g truffle (optional)
- Fresh herbs to decorate
Proceed :
In the lamination, cut out 8 discs of 10cm in diameter. In 4 discs, cut out 8cm circles to create the hollow of the croustade and reserve this center for another recipe.
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Arrange the hollow circles on the solid discs and use the egg to adhere the 2 layers together. Use the rest of the egg as a glaze and cook the crisps for 15 minutes at 190°C.
Peel all the vegetables except the mushrooms and cook them in a little water, butter, salt and pepper.
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Bone the chicken legs and cut them into 6 pieces before browning them in the rest of the butter. Add the flour, chicken stock and cream. Cook for 15 minutes. Add the vegetables as well as the previously sautéed mushrooms.
Simmer with the dumplings or blood sausage for 5 minutes. Arrange the filling and the sauce in the croustade. Garnish with some fresh herbs and truffle if desired.
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