Very very blue cord with cep crumbs, pumpkin confit in the oven of Sonia Ezgulian

Europe 1 12:30 p.m., November 07, 2021, modified at 12:30 p.m., November 07, 2021

In the kitchen :

- Sonia Ezgulian,

journalist and culinary author, has published a new book, Sharing the kitchen, published by Flammarion, in partnership with Handicap International.

For 4 people

Preparation: 30 minutes

Cooking: 12 minutes

4 chicken fillets

300 g of stale bread crumbs (rye, country bread)

40 g of dried porcini mushrooms

2 eggs

60 g flour

180 g of Fourme d'Ambert

200 g of button mushrooms

4 sprigs of flat-leaf parsley

½ organic lemon zest

½ pumpkin

5 small shallots

2 bay leaves

4 sprigs of thyme

10 cl of meat juice

2 tbsp.

tablespoon olive oil

Fine salt and freshly ground pepper

Brush the pumpkin under running water.

Cut 2 cm thick slices and remove the seeds.

Place the squash slices in a dish, add the halved shallots, the thyme sprigs and the bay leaves.

Drizzle with olive oil, season with salt and pepper then bake for 30 minutes at 200 ° C.

Clean the mushrooms, cut them into very small cubes (duxelles) and sweat them in a pan with a little oil.

When the vegetation water has completely evaporated, season lightly and deglaze with the gravy.

Cook for 2 minutes, add the chopped parsley and lemon zest, let cool.

Mix the stale bread into breadcrumbs with the dried porcini mushrooms.

Make a wide incision in the chicken fillets to form a pocket.

Garnish each fillet of poultry with chapignon au jus, a thin slice of Fourme d'Ambert cheese and raw ham.

Bread the stuffed chicken fillets by sprinkling them with flour, dipping them in the beaten eggs with a little water and coating them with porcini breadcrumbs.

In a frying pan, with peanut oil, sear the chicken fillets for 1 minute on each side then bake them for 9 minutes at 200 ° C.

Enjoy these blue cordons with pumpkin and candied garlic.