Supreme of capon from the Barthes farm,
celeriac confit with truffle butter, creamy parsley purée, vitelotte chips and its juice & Château Fleur Cardinale 2014
Recipe for 4 people
For the capon supremes
4 capon supremes (here from the Barthes farm in Camarsac)
1 liter of chicken broth
40 grams of butter
For the celeriac confit with truffle butter
1 small celeriac
150 grams of truffle butter
3 tbsp olive oil
Fleur de sel
For the creamy parsley mash
1 kilo of mashed potatoes
30cl warmed milk
200 grams of butter
½ bunch of washed and chopped parsley
Fleur de sel
For the vitelotte chips
1 large vitelotte potato
20cl grape seed oil
For the juice
4 chicken wings
1 head of garlic
5cl of red wine
Prepare the capon supremes
Salt the supremes. Poach them for 30 minutes in the broth at 70°C. Allow the broth to cool, then drain them. Brown them skin side down in a pan with 40 grams of butter. Cut them in half lengthways. Keep warm.
Prepare the celeriac with truffle butter
Preheat the oven to 180°. Peel the celeriac. Cut it into wedges. Season with fleur de sel. Brush the wegdes with olive oil. Place the celery wedges on a large sheet of baking paper in an ovenproof dish. Add the truffle butter cut into pieces. Close the baking paper over the celery wedges. Wrap the baking paper containing the celeriac with aluminium foil. Seal it well. Place in the oven for at least 30 minutes. The celeriac should be tender under the tip of a knife. Once cooked, remove the wedges from the oven and their wrappings. Keep warm.
Prepare the creamy parsley mash
Peel and dice the potatoes. Cook them in a pan of salted water until cold. Cook for 30 minutes until the potatoes are tender. Drain them. Return to the pan. Add the hot milk and butter and whisk vigorously to obtain a creamy texture. Adjust the seasoning and add the chopped parsley. Mix well. Keep warm.
Prepare the vitelotte chips
Peel the potato. Cut it very thinely with a mandolin. Dry them well with absorbent paper. Heat the grape seed oil. When it is hot at 180°, pour in the slices of vitelotte in several batches. Fry them until they become slightly coloured around the edges. Take them out and place them on absorbent paper. Add salt.
Prepare the juice
Heat 3 tablespoons of olive oil in a frying pan. Brown the chicken wings until golden brown. Degrease the pan. Add the head of garlic cut in half crosswise and the peeled and coarsely cut scallion. Fry for 3 minutes. Add the red wine and reduce completely. Pour in water to the top and simmer for 1 hour. Strain and reduce the juice.
Place two spoonfuls of creamy mash on a plate. Place a capon supreme on the mash. Place a wedge of celeriac next to it. Finish with the vitelotte chips and the juice.
Many thanks to Stéphanie Bottreau for this food and wine pairing imagined especially for Château Fleur Cardinale.