Stuffed Poultry Ballotines with Chestnuts, Mushroom Sauce, and Butternut Puree

Gourmet mushroom sauce

• 

  Step 1

  Make the gourmet mushroom sauce beforehand.
  Set aside and reheat just before serving.

Butternut mousseline

• 

  Step 2

  Place the peeled and chopped butternut in a pot of boiling water.

  Cook for around 20 minutes.

• 

  Step 3

  When the butturnut is cooked, drain and add the liquid cream.
  Blend to a silky texture and adjust seasoning with a pinch of salt and a turn of the mill.
  Set aside.

Poultry ballotines

• 

  Step 4

  Start by making the stuffing for the ballotines.
  In a frying pan, sauté the peeled and thinly sliced onion in olive oil.
  When translucent, add the chestnuts and sauté for two minutes.

• 

  Step 5

  Place chicken cutlet (approx. 100 g), coarsely chopped, egg, salt and pepper in a salad bowl.
  Blend using an hand blender.
  Add chopped parsley and onion/chestnut mixture. Blend again, very briefly, to retain a few pieces of chestnut.
  Mix well.
  Place in a pastry bag.

• 

  Step 6

  Lay out the four remaining chicken cutlets, each on a piece of saran wrap.

• 

  Step 7

  Using a pastry bag, pipe in the filling.

• 

  Step 8

  Then roll up each filet tightly in saran wrap to form a ballotine.
  Line each ballotine with a new layer of saran wrap to seal tightly.
  Remember to tie each end.

• 

  Step 9

  Place each ballotine in boiling water for five minutes.

• 

  Step 10

  Remove seran wrap from ballotines.
  Heat the butter in a frying pan. When it foams, brown each ballotine.
  When golden-brown, remove from heat and cut into three or four sections.

  For presentation, place a small amount of butternut mousseline on a plate, place the poultry sections on top and top with the mushroom sauce.
  Chop a little parsley and you're done!