Poultry balls stuffed with chestnuts and sweet spices

Method

1. 1

   Prepare potatoes and potimarron purée: Preheat oven to 150°C.

2. 2

   Peel and wash potatoes. Cut them into 1/2 cm rings and cut them into stars using a piece cutter.

3. 3

   Wash and cut the potimarron into cubes without peeling. Place it in a saucepan with potato falls. Cover with water and add 1 teaspoon of large salt.

4. 4

   When the potimarron and potatoes are cooked, pass them into a mashed mill with butter. Season with cinnamon and pepper 5 berries. Keep warm.

5. 5

   Sauté the potato stars in hot oil until golden. Drain on absorbent paper. Keep them warm in the oven.

6. 6

   For poultry ballotines: Finely peel and chop mushrooms.

7. 7

   Cut chestnuts into pieces

8. 8

   Peel and chop the shallots finely.

9. 9

   Wash and chop parsley.

10. 10

    In a skillet, sauté shallots and mushrooms in sparkling butter until cooked. Add chestnuts, salt, season with cinnamon, mill pepper and continue cooking for 3 minutes. Let cool.

11. 11

    Place the poultry fillets flat to open the net into a flat cut. Place the cutlets on a food film.

12. 12

    Put in the center a stuffing rod and roll it all in the film by closing the ends well by a knot.

13. 13

    Bring a pot of water to a boil, simmer the ballotines and cook for 15 minutes.

14. 14

    Make the sauce base: In a saucepan, mix the starch, brown bottom, Porto, cinnamon and pepper. Bring to a boil, stirring and reduce to 1/5. Settle.

15. 15

    When serving, place the poultry ballotines: Bring the sauce to a boil and out of fire, whisk the butter cut into small cubes.

16. 16

    Remove the film from the ballotines and cut the poultry ballotines into 3 bevel sections.

17. 17

    On the plates, place a quenelle of potimarron mashed potatoes, a few potato stars and 2 segments of poultry sprinkled with sauce. Sprinkle with chopped parsley and pepper lightly with the pepper mill 5 berries.

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