Pan-Fried Poussin Ballotine Wrapped in Bacon, served with a Tomato & Chervil Risotto (with pine nuts), asparagus spears and slices, baby carrots, crispy bacon bits, and topped with a marinated egg yolk.
Recipe Overview
-
Serves: 2
-
Prep Time: 45 minutes
-
Cook Time: 45 minutes
-
Total Time: ~1.5 hours
Equipment Needed
-
Chopping board and sharp knives
-
Saucepan (for risotto)
-
Small saucepan (for blanching vegetables)
-
Frying pan / skillet
-
Baking tray
-
Food-safe string or clingfilm (for ballotine)
-
Mixing bowls
-
Fine sieve or slotted spoon
-
Oven (optional for keeping components warm)
-
Ring mold (optional for plating risotto)
Ingredients
For the Ballotine
-
1 poussin (or 2 boneless poussin breasts with skin)
-
4 rashers of streaky bacon (thin)
-
1 garlic clove, minced
-
1 tsp thyme leaves
-
Salt & pepper
-
Butter (for frying)
-
Butcher’s string or clingfilm (for shaping)
For the Tomato & Chervil Risotto
-
150g arborio rice
-
500ml chicken or vegetable stock (warmed)
-
2 tbsp white wine (optional)
-
1 shallot, finely diced
-
1 garlic clove, minced
-
3 small ripe tomatoes, peeled, deseeded & chopped (or 2 tbsp tomato purée)
-
2 tbsp pine nuts, toasted
-
1 tbsp chopped fresh chervil (or parsley if unavailable)
-
2 tbsp grated parmesan
-
1 knob of butter
-
Olive oil
Vegetables
-
6 asparagus spears (3 per person): 2 spears per person + 1 sliced into thin rounds
-
6 baby carrots, peeled and trimmed
-
Salted water and a little butter for glazing
Bacon Bits
-
1 rasher of streaky bacon, diced and fried until crispy
Marinated Egg Yolks
-
2 egg yolks (separated cleanly)
-
1 tbsp soy sauce
-
1 tbsp mirin or rice vinegar
Preparation Steps
1. Marinate the Egg Yolks (At least 30 mins before serving)
-
Place yolks gently into a bowl with soy sauce and mirin.
-
Marinate for 30–60 minutes in the fridge (they’ll firm up slightly).
2. Prepare the Ballotine
-
Option 1 (Whole Poussin): Debone carefully, keeping skin intact, or ask your butcher.
-
Option 2 (Pre-boned breasts): Flatten slightly.
-
Season inside with garlic, thyme, salt & pepper.
-
Roll tightly into a sausage, wrap with bacon slices, and either:
-
Tie with butcher’s string, or
-
Wrap in clingfilm and twist ends to secure.
-
-
Chill in the fridge for 20–30 mins to firm up.
3. Make the Risotto
-
In olive oil, sauté shallot and garlic until soft.
-
Add rice and toast for 1 min.
-
Deglaze with wine (optional).
-
Gradually add warm stock, stirring continuously.
-
Midway, add tomatoes and continue cooking until rice is al dente (~18–20 min total).
-
Finish with parmesan, butter, chervil, and toasted pine nuts.
-
Season to taste.
4. Prepare the Vegetables
-
Blanch baby carrots and asparagus spears until tender-crisp (2–3 mins), then refresh in ice water.
-
Sauté with butter and a touch of salt before serving.
-
Thinly slice 1 asparagus spear into rounds; sauté briefly or use raw for garnish.
5. Cook the Ballotine
-
Remove clingfilm if used.
-
Heat butter in a skillet. Sear the ballotine on all sides until golden.
-
Lower heat and cook through, or transfer to oven (180°C / 355°F) for 10–12 minutes if thick.
-
Rest 5 minutes before slicing.
6. Cook Bacon Bits
-
Fry diced bacon until crispy. Drain on paper towel.
Plating
-
Use a ring mold to shape risotto in center-left of the plate.
-
Slice ballotine and lean pieces elegantly against risotto.
-
Add 2 asparagus spears and scatter a few slices.
-
Arrange baby carrots neatly beside.
-
Sprinkle with crispy bacon bits.
-
Gently place marinated egg yolk on top of risotto (or in a small indentation).
-
Optional: drizzle with chervil oil or a touch of reduced stock.
Tips
-
Don’t overcook the egg yolks – they should be jammy.
-
Keep everything warm before plating.
-
Use a sharp knife to cut the ballotine cleanly.
Leave a Reply