Europe 1 13:26 p.m., 04 November 2023

Every week, Laurent Mariotte welcomes a guest. And this week it's Muriel Robin. She will be back on Thursday, November 9 at 21:10 p.m. on TF1 in MASTER CRIMES, a new police series in 6 episodes. But also in the play "Lapin" at the Théâtre Edouard VII in Paris, on November 8th. For her, chef Guillaume Campion of Bombance in Paris cooks a poultry from the Landes, with parsnip purée and salsify roasted with meat jus. A recipe to be found on Europe1.fr.

Here's the recipe for Saturday's show.

Ballotines of yellow poultry from the Landes, parsnip purée and roasted salsify

From chef Guillaume Campion of the restaurant Bombance

https://www.bombanceparis.fr/

Serves 4

4 fillets of yellow poultry from the Landes

1 bunch of parsley

1 bunch of chervil

1 bunch of chives

1kg parsnips

1kg salsify

For Poultry

• Chop the herbs

• Cut the chicken fillets in half and stuff them with the chopped herbs.

• Season each side with salt and pepper and roll them into ballottines

• Cook in simmering water for 6 ́

• Brown the birds in a pan to finish cooking

For the brown butter

• Melt 100gr of butter and let it brown gently.

• Remove from heat once browned (hazelnut colour)

For the parsnip puree

• Peel and cut the parsnips into large chunks

• Cook in water and milk (half and half)

• Blend and whip the brown butter puree

For the roasted salsify

• Peel and cut the salsify into 7/8 cm sticks

• Place them in a baking tray with a pinch of butter, thyme and garlic and roast them at 180