Recipes

Corn poulard:

4 corn poulard breasts (200 g each)

2 apples

12 shitake mushrooms

150 g foie gras

200 g spinach

300 g potato

3 egg yolks

50 ml cream

60 g Black Forest ham

80 g butter

1 dl white wine

2 cl cognac

salt

pepper

nutmeg

Asparagus foam:

150 g asparagus, peeled

30 g butter

2 cl tarragon vinegar

1 pinch of sugar

salt

cayenne

60 ml Noilly Prat

60 ml white port

100 ml cream

200 ml asparagus stock (cooked from the skins)

Potato rolls:

150 g cooked, finely diced potatoes

1 boiled, finely diced egg

10 g chopped chervil

20 very thin slices of Black Forest ham

100 ml cream

50 g whipped cream

salt

pepper

nutmeg

2 egg whites

300 g Mie de pain (grated white bread)

Fried asparagus:

10 g butter

10 green asparagus tips (halved)

10 white asparagus tips (halved)

20 Thai asparagus

sugar

salt

walnut oil

Aceto Balsamico Bianco

10 g butter

Corn poulard:
Remove the skin from the poulard breasts and cut a pocket in the bottom. Season with salt and pepper. Clean and wash the spinach, blanch briefly in boiling water and place in ice water. Lay out on a cloth to form a mat and press down. Peel the apples, cut into slices (2 mm), sauté briefly in a pan with butter and a little white wine and chill. Cut the stems off the shitake mushrooms flat, fry the heads lightly with a little butter and season with salt and pepper. Shape the foie gras into four oval pieces of the same size, season with salt, pepper and cognac and chill. Shape the apple slices into the same shape, place the foie gras on top and cover with the sautéed mushrooms. Press down lightly with cling film, place on the spinach mat and wrap tightly. Place these parcels in the breasts, closed side up, on a buttered baking tray. Boil the peeled potatoes until soft, drain, mash finely, add the egg yolk and cream and stir until smooth. Season the mixture with salt, pepper and nutmeg, pipe it nicely around the poulard breasts using a star-shaped nozzle and brush with a little melted butter. Cook in a preheated oven at 180°C for approx. 8 minutes and remove. Cover the breast meat with the very thinly sliced Black Forest ham and season again.

Asparagus foam:
Sauté the asparagus in butter until colorless, deglaze with tarragon vinegar, season and reduce completely. Add Noilly Prat and white port, reduce and top up with strong asparagus stock, reduce by half. Add the cream, bring to the boil, blend and pass through a fine sieve, season. Briefly whisk the sauce before serving.

Potato rolls:
Reduce the cream until thickened. Mix the potatoes, egg, chervil, cream, whipped cream and spices. Lay out the ham, place the mixture on top, roll up and chill briefly. Roll the rolls in egg white and coat with grated white bread. Then bake in 160°C hot fat and drain on a kitchen crêpe.

Fried asparagus:
Fry the asparagus tips in butter until golden brown, then add sugar, salt, oil and vinegar and leave to cook. Then thicken the stock with butter.

Carve the poulard breast, place in the middle of the plate and surround with asparagus. Cut the baked potato rolls in half diagonally and arrange. Spoon the frothy sauce around the dish.

Recipe by Jörg Sackmann, "Restaurant Schlossberg" at the Romantik Hotel Sackmann in Baiersbronn-Schwarzenberg