Ingredients for the morel ragout:
Peel the shallots and cut into fine rings. Clean and wash the morels thoroughly. Squeeze lemon.
Melt half the butter in a large saucepan over medium heat. Sauté the shallots until translucent, stirring occasionally, for about 4 minutes. Add the morels and the remaining butter, stir well and season with coarse sea salt. Cover and cook over medium heat for about 20 minutes. Stir from time to time.
Remove the mushrooms from the casserole with a slotted spoon and set aside. Allow the cooking liquid to boil down to about 2 tablespoons over medium heat. Pour in the liquid cream and let the ragout cook for 12-14 minutes, stirring occasionally, until it has thickened. It should be thick enough to stick to the back of a wooden spoon. Return the morels to the casserole, stir in the lemon juice and whipped cream and season with salt and pepper. Set the pot aside, covered.
Ingredients for the meat:
Preheat the oven to 190 degrees (top/bottom heat).
Heat half of the olive oil in a high, ovenproof casserole dish over medium heat. Add butter. Season the chicken breasts with salt and pepper and place skin side down in the casserole dish, brown for 3-4 minutes on each side and then remove. Also season and fry the chicken legs. Add the chicken breasts back in and add the crushed garlic and the remaining oil.
Place the casserole dish in the preheated oven and cook the meat for about 10 minutes until clear juice runs out when pierced. Place the poultry pieces on a rack and place it on a baking tray. Turn the oven down to 120 degrees (top/bottom heat).
Skim the fat from the casserole dish and deglaze the cooking liquid with chicken stock on the stove over medium-high heat. Remove the roasting mixture from the base. Pour in the chicken jus, bring everything to the boil and reduce by a quarter over medium heat. Then strain the sauce through a fine sieve into a medium-sized pot.
Ingredients for the asparagus:
Finely grate the orange, wash the chervil, pat dry, pick off the leaves and chop finely. Cut off the woody ends from the asparagus. Peel the white asparagus completely, only the lower third of the green asparagus. Season the boiling water with a little salt and sugar and cook the asparagus in it for about 3 minutes. Remove, rinse with cold water and drain.
Halve the asparagus spears diagonally. Heat rapeseed oil in a pan and fry the asparagus over medium heat for about 2 minutes. Shortly before serving, add a piece of butter, season with salt and sugar and refine with orange zest and chervil.
Arrange:
Heat the chicken pieces again in the oven. Pour the drained pan juices into the sauce and bring to the boil again. Also bring the morel ragout to the boil again. Spread on preheated plates. Arrange the chicken pieces and asparagus pieces next to it, pour over the sauce and serve immediately.
Schleswig-Holstein Magazine
This topic in the program:
Schleswig-Holstein Magazine | May 9, 2024