HANOS catering wholesale
Become a customer
Foodxperience

Poussin spaghetti grilled tomatoes

This dish is featured in the magazine 'Chef's Special' and is made by Henk Vosselman, chef & owner of Brasserie & Wijnbar Martins.

Ingredients

1poussin
Oregano
Sage
Pepper
Garlic
Sea salt
Goose fat
spaghetti
Oil
Red chili
Vine tomatoes
salad pea cress

Preparation

  1. Fill the poussin with oregano, sage, garlic pepper, and sea salt.
  2. Tie the poussin closed again and cook for 8 hours in goose fat at 100°C.
  3. Before serving, bake the poussin in the oven for 15 minutes at 180°C.
  4. Cook the spaghetti al dente.
  5. Then briefly fry in oil with garlic and red pepper.
  6. Drizzle the vine tomatoes with oil and bake for 5 minutes in the oven.
  7. Arrange the poussin, spaghetti, and vine tomatoes on the plate and garnish with salad pea cress and a little extra sea salt.