Spatchcocked Poussin with Red Wine Sauce on a Port Salut Rosti
Ingredients
- FOR THE POUSSIN
- 1 No. 5 poussin, spatchcocked
- 2 tbsp. olive oil
- Salt and freshly ground black pepper
- FOR THE SAUCE
- 2 glasses red wine
- 1 beef stock cube, crumbled
- 15gr unsalted butter
- FOR THE ROSTI
- 1 small baking potato, peeled and grated
- 2 tsp. olive oil
- 55gr Port Salut cheese, grated
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 220 C.
- Heat the oil in a medium ovenproof frying pan over high heat.
- Season prepared poussin, then place in the hot pan.
- Transfer the poussin to the oven and roast for 12 – 14 minutes.
- In a small saucepan, gently bring the red wine to a simmer.
- Stir the stock cube into the red wine and reduce for 6-8 minutes.
- Place the grated potato in a clean tea-towel then over a bowl or the sink, squeeze out as much excess water as possible. Season.
- Heat oil for the rosti in a small ovenproof frying pan. Fry the grated potato for 1-2 minutes on each side.
- Top the potato with the cheese and transfer to the oven for 2-3 minutes or until melted and golden.
- Remove the poussin from the oven and fry for a further 2-3 minutes to brown.
- Add the butter to the sauce and swirl the pan until well combined and glossy. Serve the poussin on the rosti and pour over the red wine sauce.
Serves 1.