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Noble Bremen House Chicken Ragout with Morels and Crayfish on Rice

5 from 8 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 113 kcal

Ingredients
 

Butter rice

  • 150 g Veal tongue cured unsmoked
  • 150 g Roast veal
  • 150 g Crayfish
  • 30 g Common morel
  • 200 g Mini mushrooms
  • 200 g Creme fraiche Cheese
  • 300 g Asparagus tips green
  • 0,25 L White wine dry
  • 150 g Carrots
  • 3 Egg yolk
  • 3 tbsp Crab butter
  • 60 g Flour
  • 2 tbsp Clarified butter
  • 2 L Poultry stock
  • 200 g Patnareis
  • 1 Red Onion
  • 40 g Butter
  • 400 ml Vegetable stock
  • Salt
  • Pepper

Instructions
 

  • Very carefully remove the two breasts and the two legs from the 500 gram chicks and set aside. Then let the chicks simmer gently in the stock for 25 minutes, remove them and let them cool down. Blanch the mushrooms and carrots in the stock for 4 minutes, rinse in cold water and do the same for 5 minutes with the asparagus. Shape the sausage meat into small dumplings, cook in the stock and take out again. Finely dice the veal tongue. For the sweat, let the ½ liter stock cool down, save the rest. Whisk the egg yolks with the wine and set aside. Remove the chick meat from the cooled carcasses and set aside. Now sauté rice in an extra saucepan with the finely diced onion and butter until translucent. Fill up with the stock, bring to the boil and allow to swell for approx. 15-20 minutes with residual heat. Heat the crab butter and clarified butter, sprinkle in the flour and bind to a firm mass. Now stir in sips with the cold stock until smooth. Also add the rest of the stock and bring to the boil. Briefly cook the vegetables and the norwegian morels. Add the chicken, dumplings and veal tongue to the ragout. Refine with the crème fraîche, let everything cool down a little and stir in the egg yolk / wine mixture to mix. Season everything with salt, pepper and cayenne, add the crayfish and keep everything warm. Pepper and salt the legs and breasts, turn in flour and fry in clarified butter until golden brown. Arrange the rice with a dessert ring on the plate, put the chick ragout around and decorate 1 fried breast and 1 roasted leg, serve.

Nutrition

Serving: 100gCalories: 113kcalCarbohydrates: 3.7gProtein: 10.8gFat: 5.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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