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Partridge fillet with chorizo pommes dauphine, chorizo sauce and raw mushrooms — image

Partridge fillet with chorizo pommes dauphine, chorizo sauce and raw mushrooms

Cooked partridge fillet with crispy pommes dauphine with chorizo, creamy chorizo sauce and paper-thin raw chestnut mushrooms.

Ingredients

Salt
Thyme
Red-legged partridge coffre

2lChicken stock
400gChorizo Pamplona
2lUnsweetened heavy cream 35%
1kgFinely sliced chestnut mushrooms
2Fresh garlic cloves
Salt
Sushi-su rice vinegar

750gWhole milk
12Free-range brown eggs M
450gPastry flour
375gUnsalted butter
40gFine sea salt
2000gPlain mashed potatoes
200gChopped shallot
200gMini chorizo cubes

Finely sliced chestnut mushrooms
Mini chorizo cubes
Washed baby spinach

Preparation

  1. Sprinkle the red-legged partridge coffres with salt.
  2. Sear the coffres well on the outside and let cool.
  3. Vacuum pack the coffres with thyme.
  4. Cook the coffres sous-vide for 50 minutes at 55°C.
  5. Cool the coffres thoroughly.
  6. Cut the fillets from the coffres and keep until serving.

  1. Cut the chorizo into large pieces.
  2. Sauté the chorizo with the chestnut mushrooms and garlic.
  3. Deglaze with cream and chicken stock.
  4. Reduce to three-quarters.
  5. Blend until completely smooth in a blender or with a hand blender.
  6. Strain the sauce.
  7. Season further with salt and, if desired, sushi-su rice vinegar.

  1. Bring the milk to a boil with the butter and salt.
  2. Add the flour and mix well.
  3. Cook the mixture over low heat.
  4. Then put the mixture in the KitchenAid and mix with the paddle attachment.
  5. Add the eggs one by one.
  6. Add the warm, dry mashed potatoes, chorizo cubes, and shallot.
  7. Pipe the mixture into the desired mold and press down with parchment paper.
  8. Freeze in the blast freezer.
  9. Fry the pommes dauphine à la minute before serving.

  1. Fry the chorizo cubes until crispy in a dry pan.
  2. Briefly sauté the baby spinach.
  3. Fry the pommes dauphine.
  4. Slice the chestnut mushrooms into very thin, raw slices.
  5. Sear the partridge fillets skin-side down until warm.
  6. Place the pommes dauphine on the plate.
  7. Arrange the sautéed baby spinach on the pommes dauphine.
  8. Place the partridge fillet with chorizo cubes on top.
  9. Arrange the thin slices of raw chestnut mushroom on the dish.
  10. Froth the chorizo sauce and arrange around the dish.