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Pearl-hen cannon, oriental flavour, with Thousand and One Night's chutney

Ingredients: 

  • 3 pearl-hen fillets
  • 100 grs of minced veal 
  • 1 egg
  • Coriander
  • Dried raisins 
  • 1 peeled tomato 
  • 1 lemon
  • Mint 
  • Brown poultry stock 
  • 4 figs
  • Curcuma 
  • Didden Thousand and One Night's chutney 
  • 20 cl of cream

Preparation: 

  • Open the white pearl-hen fillets in order to fill them (make an incision in the centre and flatten the fillet out so as to be able to make a roll) 
  • Pass the minced veal through a mixer, add one egg and the cream, next mix everything until a smooth, creamy mixture is obtained.  Drain off excessive liquid, add seasoning as well as the coriander and the curcuma 
  • Chop the coriander and the mint. Dice the tomatoes. Extract the juice of one lemon 
  • Soak the raisins in a bit of water. Stuff the white fillets with the veal filling and add a little bit of chutney; next, roll them up in aluminium paper and put in the oven for 20 minutes  
  • Bring salted water to the boil.  Pour a bit of olive oil into the taboulé and add the water. Next, cover with a paper film and allow to rest for 5 min.
  • Then add the mint, tomato, lemon juice, raisins and pepper.
  • Allow the stock to reduce to half the volume and then add the chutney and mix. Add seasoning.  

Garnishing

  • Cut the roll into three equal parts and arrange them vertically on the plate  
  • Put the taboulé in a cookie cutter and add a few pieces of fig. Add some sauce 
Enjoy your meal!