HANOS catering wholesale
Become a customer
Foodxperience

Mechelen cuckoo & watercress

A spring dish based on Mechelse koekoek with watercress and spring vegetables.

Ingredients

Thyme
300gPotato mousseline
2units.itemsMechelen cuckoo chicken fillet

400ggreen peas
Butter
2Asparagus
300gBroad beans

150gIce cubes
Gelespessa
Salt
300gwatercress

brown beech mushroom
1morel
3Chicken stock
1Cream

Preparation

  1. Vacuum the Mechelen cuckoo fillet with a dash of olive oil and a sprig of thyme.
  2. Cook sous-vide at 63°C for 45 minutes.
  3. Place the potato mousseline in a piping bag and vacuum seal.

  1. Shell the broad beans and peas and blanch in salted water.
  2. Peel the asparagus and cook in salted water until just tender.
  3. Glaze the broad beans, peas, and asparagus in a little butter.

  1. Blend the watercress with the ice cubes until fine.
  2. Pour through a sieve.
  3. Season with salt and slightly thicken with gelespessa.

  1. Finely chop the morel and brown beech mushrooms.
  2. Reduce the chicken stock slightly with the morel and beech mushrooms and add a little cream.

  1. Place the piping bag with potato mousseline in a pan with warm water.
  2. Season the Mechelse koekoek fillet with salt and pepper.
  3. Fry the Mechelse koekoek fillet in butter with olive oil.
  4. Pipe a ring of potato mousseline in a circle on the plate.
  5. Slice the Mechelse koekoek fillet and place it in the center of the plate.
  6. Spoon the vegetables onto the plate.
  7. Spoon a little watercress coulis in the center of the plate.
  8. Pour plenty of morel jus around the Mechelse koekoek fillet.