Bisquaise poussins with chestnut purée
4
people
15 min
preparation time
60 min
cooking time
All ingredients
1 tin 1/2 (400 g) la belle-iloise lobster bisque
4 poussins
200 g peeled chestnuts (available in jars or vacuum packed)
30 g crème fraîche
1 onion
1 carrot
2 pinches pepper
Let's get started
Total time
1h15
Preparation
15 min
Cooking
60 min
-
Step 1Peel the vegetables
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Step 2Cook the poussins in water with the vegetables and a little salt starting in cold water (like a casserole), skim when they come to the boil
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Step 3Simmer 30 to 40 minutes depending on their size
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Step 4Preheat the oven to 250 °C (gas mark 9)
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Step 5Drain the poussins and place them in a roasting dish
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Step 6Roast until golden brown (approx. 20 minutes), then pour the bisque into the dish and return to the oven for another 5 minutes
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Step 7Coarsely mash the chestnuts in a bowl with a fork and add the cream
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Step 8Shape the purée into portions, place in a baking dish and brown under the grill for a few minutes before serving
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Step 9Serve with steamed potatoes or basmati rice.
Tips
Replace the poussins with chicken thighs, guinea fowl, etc..
For a more substantial dish, use 2 tins of bisque for the sauce.
Other ideas
to capsize your taste buds
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