New recipe for the perfect Christmas dish: French capon with mushrooms, pumpkin purée and champagne sauce to satisfy the taste buds of your loved ones 🙂!
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Capon with mushrooms, pumpkin purée and champagne sauce
| preparation time | 35 Minutes |
| cooking time | 90 Minutes |
Ingredients
for capone:
- 1 French capon
- 2 Onions
- 5 Cloves of garlic
- olive oil
- The white wine (my choice)
- 1 A bunch of fresh thyme
- salt pepper
for mash:
- 1 enormous Pumpkin
- Hazelnut oil
- salt pepper and nutmeg
To accompany:
- 250 g mushrooms of your choice (ceps, oyster mushrooms, chanterelles …)
- 2 Cloves of garlic
- 1/2 A bunch of fresh parsley
- salt pepper
- 400 g Cooked chestnuts
To prepare the sauce:
- 1 The leek is large
- olive oil
- 7 a key champagne (or crement)
- 25 a key Fresh liquid cream
- salt pepper
for capone:
for mash:
To accompany:
To prepare the sauce:
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instructions
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Preheat the oven to 180 degrees (traditional heat). Place the capon on a large plate.
-
Peel the onion, chop it into large pieces and put it in the dish. Peel the garlic cloves and put them in the capon with the bunch of thyme.
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Brush the capon with olive oil, then season with salt. Add a little oil to the dish with the wine and bake for 1 1/2 to 2 hours depending on the weight of the capon*, brushing the capon with juice regularly.
Accompaniment:
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Heat a large skillet over high heat with a little olive oil or butter. We put the mushrooms together with the minced garlic cloves and cook for ten minutes before adding the chestnuts.
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Continue cooking for another 5 minutes before seasoning with salt and pepper and adding freshly chopped parsley.
Mashed potatoes:
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Wash the pumpkin (no need to peel it if it’s organic) and chop it into pieces. Heat these pieces for 15 minutes.
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Put everything in a blender and add the hazelnut oil, salt, pepper and nutmeg before blending until a puree is obtained.
The sauce:
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Slice the shallots and then poach them in a saucepan over low heat with a little olive oil or a stick of butter.
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When it becomes transparent, add champagne and slightly increase the heat. Let the alcohol evaporate for 5 minutes.
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Then add the cream, salt and pepper and lower the heat again to simmer. For reservations.
Ratings
*Tip to control the cooking time of the meat: Generally, it takes 30 minutes to cook 500g of meat.
It is possible to prepare the puree, accompaniment and sauce in advance. For the perfect cook, I recommend you cook the capons at the last minute!
