John Myers
Noriana Poultry Braid on Vichy Carrots
The perfect noriana poultry braid on vichy carrots recipe with a picture and simple step-by-step instructions.
- 4 piece Skinless poultry breasts
- Fat, salt, pepper
- 4 Discs Ginger cut into strips
- 500 g Finely sliced carrots
- 2 dl Vichy water or sparkling mineral water
- 30 g Butter, salt, pepper and a little lemon zest
- 0,5 bunch Fresh tarragon
- 50 g Butter
- 2 Pcs Big potatoes
- 1 Pcs Onion
- Remove the small fillet from the poultry breasts. Then the fillet is plated and cut into 3 strips of equal thickness from the tip to the thick end. Braid into a pigtail, secure the end with a toothpick. Gently fry the seasoned pancake all round in the fat. In the oven at 90 ° for about 20 minutes. to let go.
- Brown the carrots, onions and ginger in the butter, season and deglaze with Vichy water. Sauté the carrots until all the liquid has evaporated. Assemble with butter.
- Serving: Arrange the carrots in the middle of the plate and place the braid on top, froth the torn tarragon leaves in butter and nap over the braid. Place the boiled potatoes cut out with the Parisian spoon all around.
- Don’t forget to remove the toothpick !!!!
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