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Squab, stuffed artichoke and Anna potatoes
 
 

Dish


Preparation: 90 mins
Cooking time: 15 mins


Ingredients (serves 4):

- 4 squabs
- 4 artichoke hearts
- 4 large potatoes
 
For the stuffing::
 
- 2 shallots
- 4 figs
- liver and hearts of the squabs
- flesh of the boned thighs
- 4 foie gras escallops
- balsamic vinegar
- seasoning
 
For the garnish:
 
- 4 large potatoes
- 200 g (7 oz) chanterelles,
- 4 artichoke hearts
- seasoning

 

Preparation:

Bone the squabs, keep the hearts and livers, brown the supremes, put to one side.

To make the stuffing, sweat the finely chopped shallots, add the livers, hearts, diced figs and cook for 10 minutes. Then, add the foie gras.

Make a delicate juice with the bones.

Fill the cooked artichoke hearts with the stuffing and cover with chanterelles.

Overlap the potatoes in a circle, glaze with butter and bake.

Finish cooking the squabs.

Dress and glaze with a little juice.