Stuffed Poussin

Have fun preparing this mushroom dish!

25 min, for the ambitious For 4 poussin breasts, remove the wing bone at the breast and clean, remove the remaining breasts from the bone and plate all breasts.

For the Schwammerlfuelle:

Cut the cleaned spring onion into strips. Heat the cream, season with sea salt, pepper and nutmeg (freshly grated). Add the spring onion and reduce. At the same time, fry the cleaned mushrooms (in season) briefly and hotly in a little fat, then drain well. When the cream from the young onion vegetables is reduced by half, add the mushrooms, remove from the heat and season with freshly chopped basil. Fry the white bread cubes in butter, add to the mushrooms and mix well.

Rinse the pork net well and cut into approximately 12 x 12 cm pieces. Place one bone-in breast and one boneless breast on each net. Season with sea salt and pepper, and evenly distribute the mushroom filling in the center on top. Fold the breasts and wrap them with the pork net. Fry in a frying pan in a little bit of butter, then place in the oven at 160 degrees for 5 minutes.

As a supplement creamy cooked polenta fits.

(Tip from Martin Sieberer: make polenta in milk, then it becomes nice and creamy).

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