Europe 1 5:41 p.m., April 18, 2022
Every Saturday in the Table des bons vivants, Laurent Mariotte, his columnists and his guests share their best recipes with us.
For 4 people :
- 1 kg of boneless saddle
- 100 g of chicken
breast - 1 egg
- 70 cl of liquid cream
- 1 bunch of wild garlic
- Sunflower oil
- Salt, pepper
For the stuffing: in a blender, mix the breast chicken with egg and wild garlic.
Then add the cream.
Salt, pepper and mix.
Preheat the oven to 180°C.
Spread the saddle on the work surface, salt and pepper.
Spread the stuffing on the saddle then roll it up and tie it.
In a pan, brown the roast on all sides with 2 tbsp.
oil soup.
Place the tied saddle in a dish and bake for 10 minutes if you want it medium-rare or 20 minutes if you want it well cooked.
Let the meat rest for 10 minutes, slice and serve.