Poulard Breast in Red Wine Shallot Sauce

Remove the outer leaves from the cabbage head and cut into quarters lengthwise. Sauté diced onions with butter in the frying pan, add the cabbage quarters, pour clear soup and season with a little salt and nutmeg. Simmer with lid in the frying pan for 10 min until the cabbage is soft but not overcooked.

Season poulard breasts with pepper and salt, turn in flour to the other side, sear with the skin side at the beginning until well browned. Later, put them in the oven at 180 °C for 7 min.

Meanwhile, put a little sugar in a saucepan, let it brown slightly, extinguish with red wine and port, add finely chopped shallots, let it bubble up with gravy and whipped cream for two or three minutes, then season.

Sauté the cleaned chanterelles in olive oil, stirring constantly, then season with a little salt and pepper.

Serve: Place a quarter of savoy cabbage on each plate, heat the diced tomatoes and kitchen herbs very briefly in the remaining vegetable stock and form over the cabbage. Cut the poulard breasts in a fan shape, place them next to the cabbage quarters and sautee with the red wine and shallot sauce. Form the fried chanterelles on the poulard tendrils. Serve with the lightly buttered sparrows.

the Markgräfler Land from the Laemmlin-Schindler winery in Mauchen.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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