Gidan Noble Bremen Chicken Ragout tare da Morels da Crayfish akan Shinkafa

A hankali cire nono biyu da ƙafafu biyu daga cikin kajin gram 500 sannan a ajiye a gefe. Sa'an nan kuma bari kajin su yi zafi a hankali na tsawon minti 25, cire su kuma bar su su huce. Blanch da namomin kaza da karas a cikin hannun jari na minti 4, kurkura a cikin ruwan sanyi kuma kuyi haka na minti 5 tare da bishiyar asparagus. Sanya naman tsiran alade a cikin ƙananan dumplings, dafa a cikin hannun jari kuma sake fitar da shi. Yanke harshen naman marakin da kyau. Don gumi, bari ruwan ½ lita ya huce, ajiye sauran. Ki tankade gwaiwar kwai da ruwan inabin ki ajiye a gefe. Cire naman kajin daga cikin gawar da aka sanyaya a ajiye a gefe. Yanzu sauté shinkafa a cikin wani karin saucepan tare da finely diced albasa da man shanu har sai translucent. Cika da kayan, kawo zuwa tafasa kuma ba da damar yin kumbura don kimanin. Minti 15-20 tare da saura zafi. Zafi man kaguwa da man shanu mai tsabta, yayyafa a cikin gari kuma a daure zuwa taro mai ƙarfi. Yanzu motsa cikin sips tare da kayan sanyi har sai da santsi. Haka kuma a zuba sauran kayan a zuba a tafasa. A taƙaice dafa kayan lambu da ƙoramar Norway. Ƙara kaza, dumplings da harshen naman alade zuwa ragout. Tace da crème fraîche, bari komai ya huce kadan kuma a motsa a cikin cakuda kwai / ruwan inabi don haɗuwa. Yayyafa komai da gishiri, barkono da cayenne, ƙara crayfish kuma kiyaye komai da dumi. Pepper da gishiri kafafu da nono, sai a juya fulawa a soya a cikin man shanu mai haske har sai launin ruwan kasa. Shirya shinkafa tare da zobe na kayan zaki a kan farantin, sanya ragout na chick a kusa da shi kuma a yi ado da soyayyen nono 1 da gasasshen ƙafa 1, bauta.