Recipe ideas

Direction

Finely chop the shallots. Melt 10 g of butter in a pan, add the shallots and let cook for a few minutes. Then deglaze this with the white wine before adding the morels. Let cook for about 10 minutes or so. Once cooked, coarsely chop half the morels preparation to make a stuffing. Leave the other half in the pan, add the cream, reducing the preparation for a few minutes until thickened to a nice consistency. Season to taste, then set aside while keeping the preparation warm. Place the chicken escalopes between two sheets of cling film. Flatten them using a rolling pin. Remove the top cling film, lay on a strip of morel stuffing and close up the ballotine by rolling it with the cling film. Remove as much air as possible, then knot each end to seal off the ballotine. Do this again with a second sheet of cling wrap to make sure the ballotine doesn’t open while cooking. Heat the water/chicken bouillon mixture. Dip the ballotines in this and let cook for 10 to 15 minutes. Set aside after poaching. Open the ballotines, then brown in a hot pan with a bit of butter until they have coloured evenly. Cut the ballotines into rounds.