Poussin and Lobster with Wine Sauce and Potato Chips
Ingredients
- Ingredients
- 2 Poussin (or 1 rabbit saddle)
- 8 Langostinos
- 2 shallots
- 750 milliliters fish stock (from a jar)
- ½ bunch scallions
- 1 bunch carrots
- 200 grams Snow peas
- For the sauce
- ¼ l white wine
- 200 grams Whipped cream
- 1 tsp lemon juice
- salt
- peppers
Preparation steps
For the potato chips: Peel the potatoes and cut into thin slices. Rinse the parsley, shake dry and pluck leaves. Press a parsley leaf on each potato slice. Press a second potato slice on top.
Heat the fat in a large pot. Cook the potatoes in batches until golden brown. Remove to a paper towel.
For the poussin: Rinse the poussin, pat dry and chop into pieces. Rinse the lobster and pat dry. Peel and chop the shallots. Heat the broth in a pot on the stove. Add the shallots and cook for 5 minutes. Add the poussin and lobster, and cook, covered, over low heat for 12 minutes. Remove and keep warm.
Rinse and trim the snow peas. Blanch in a pot of boiling water for 4 minutes. Drain and rinse with cold water to cool. Peel the carrot and trim the green. Blanch in a pot of boiling salted water for 5 minutes. Cut the scallions into large pieces.
For the sauce: In a saucepan, bring the cream, wine and lemon juice to a boil. Season with salt and pepper to taste. Reduce the sauce until thickened.
For serving: Serve the poussin and lobster on plates with the snow peas, carrots and scallions. Whisk the sauce until foamy and pour over top. Garnish with the potato chips.
