Gastronomixs

Poulet noir with mushrooms and lobster sauce

This month's guest chef is Erik van Loo of restaurant Parkheuvel** in Rotterdam. Erik grew up as the son of a butcher in the South-Limburg town of Mechelen. He was trained in the catering business at the Pastoor Jacobs school in Sittard and worked at Duurstede* and De Zwetheul*. In 2006 Erik took over Parkheuvel, one of the most renowned restaurants in the Netherlands, from Cees Helder. Van Loo serves classic French cuisine with a modern presentation, in which the highest priority is attached to quality, seasonal products and authenticity. Erik defines flavour as a quest: 'As a chef you need to dive into a dish and to incorporate every flavour you taste into it in such a way as to make the most of its full flavour potential.' One of the signature dishes Van Loo will be sharing with us this month is Ravioli of Bresse chicken with Lobster Sauce.

Main course by Erik van Loo, Parkheuvel** restaurant, Rotterdam, the Netherlands.

Poulet noir with mushrooms and lobster sauce

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Ingredients

500

g

poulet noir, leg and breast

250

g

vegetables: carrot, celery, courgette (diced)

2

 

shallot, finely diced

2

dl

oil

2.5

dl

chicken stock

2.5

dl

cream

1

tsp

truffle tapenade

750

g

mixed mushrooms

 

dash

white wine

 

 

salt and pepper

30

 

langoustine tails

60

 

sheets of wonton dough

2

dl

lobster sauce (see other components)

 

 

truffle oil

 

 

salsify, deep-fried

5

 

lobster carcasses

500

g

bouquet: carrot, onion, celery, fennel

 

 

lemon peel

5

 

tomatoes

 

 

olive oil

2

 

bay leaf

2

dl

cognac

2.5

dl

white wine

l

fish fumet

 

 

cream

 

 

butter

 

 

Noilly Prat

 

 

Pernod

 

 

thyme

Preparation method: lobster sauce
  • Gently fry the bouquet and the thyme.
  • Add the bay leaf and the crushed carcasses.
  • Flambé with the cognac.
  • Deglaze with the white wine.
  • Make a tomato purée with the tomatoes and the olive oil.
  • Add to the carcasses.
  • Add the fish fumet.
  • Reduce to 1/3 and add the cream.
  • Pass the mixture through a conical sieve.
  • Mount with cream and butter.
  • Add Pernod and Noilly Prat to taste. 
Preparation method: poulet noir
  • Cut the poulet noir in small cubes.
  • Gently sauté the vegetables and finely diced shallot in oil.
  • Add the chicken to the vegetables and deglaze with wine. Add the stock.
  • Allow the mixture to evaporate slightly and add the cream.
  • Allow to reduce and add truffle tapenade, truffle oil, salt and pepper to taste.
  • Set to cool.
  • Lay half the sheets of wonton dough on a flat surface and distribute the mixture across them.
  • Brush the edges with egg yolk to ensure that they will stick.
  • Cover each wonton sheet with a second sheet.
  • Use a round cutter to turn each parcel into a round ravioli.
Finishing and presentation
  • Sauté the cleaned and sliced mushrooms in oil.
  • Distribute the mushrooms across four soup plates.
  • Arrange the ravioli (boiled in water with oil and salt) on the plates.
  • Spoon the lobster sauce along the ravioli.
  • Arrange the fried langoustines around the ravioli.
  • Garnish with poultry jus, chopped chives and deep-fried salsify.

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