A delicious poultry fricassee recipe with a Hanseatic touch, beautiful!

Ingredients

• 4 pieces dewfresh poussin (not older than 4 weeks, lighter than of 250g)
• 40-50g dried morels
• 1 glass stock of poultry
• 250g green asparagus
• 250g white asparagus
• 8 young carrots of equal size
• 1 lemon
• ¼ l dry Riesling
• 1 beaker crème fraiche
• 100g butter
• salt and pepper

Preparation

1. Marinate the morels for approx. 10 min. in cold water.
2. Let them simmer them gently in the same water for 3-4 minutes.
3. Peel the asparagus.
4. Cut it to angular pieces of approx. 3 cm.
5. Blanch them in salted water till they are „al dente“.
6. Let them then cool off.
7. Now blanch the young carrots as well in salted water.
8. Keep a little of the green attached.
9. Let them cool of and put them aside.
10. Wash the inside and the outside of the poussin under running water.
11. Cut off the thighs.
12. Chop the breasts into equal halves.

Next stage:

1. Soice the salt with salt and pepper.
2. Cover it lightly with flour.
3. Heat up butter in a pan of sufficient size.
4. Brace the meat there without letting it gain any coulour.
5. The flour on the meat should give the „jus“ immedeately the right consistence. (That guarantees a proper sauce)
6. Pour a little Riesling onto the meat.
7. Then add a little stock of poultry.
8. Cover the pan and let the content simmer at for approx. 15 minutes.
9. Keep the temperature quite moderate since this meat is tender.
10. Finally check each of the pieces, cut them out one after one.
11. Remove skin and bones, which is now easily done.
12. Keep the meat warm for a little minutes.
13. Let the „jus“ reduce to the required volume.
14. Add crème fraiche and a little zests of from a natural produced lemon.
15. Optional: a little of ist juice.
16. Achieve a quite hot taste.
17. Whisk a little cold butter into it.

The final:

1. Put the meat and the prepared vegetables into the sauce.
2. You mustn’t let it boil anymore, but you have to heat it up.
3. A very special ragout from poussin is accomplished.

Serving suggestion

• Serve the ragout in dishes or little bowls that you considerate appropriate.
• As side dish you might offer either Basmati Rice or little potatoes.