© Clémence Sahuc
Octopus, green vegetable curry, crispy Jerusalem artichoke
Chefs Cristina and Pierre Chomet (Top Chef and winners of the Gault&Millau Dotation) deliver their recipe for curried poularde, mixing culinary influences as they like to do in their Parisian restaurant Ambos.
This recipe by Cristina and Pierre Chomet, chefs at Ambos restaurant in Paris, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time 35 min
- Cooking time 1 h 35
Ingredients for Cristina and Pierre Chomet 'spoularde, green curry
- 2 poularde supremes (preferably yellow from the Landes region)
- 1 stalk lemongrass
- 10 g fresh ginger
- 40 g white stock
- Salt, fleur de sel and mignonette pepper
For the aromatic garnish
- 10 baby carrots
- 10 Brussels sprouts
- 2 Jerusalem artichokes
- Olive oil
For the vegetable curry
- 250 g white stock (or bouillon)
- 250 g coconut milk
- 3 stalks lemongrass
- ½ clove garlic
- 20 g galangal
- 10 g shallot
- 5 g coriander seeds
- 2 kaffir lime leaves (combava)
- 2 limes
- 0.5 cl olive oil
- ½ bunch basil
- ½ bunch coriander
- ½ bunch parsley
- ½ bunch chervil
- 30 g lemon juice
- ½ bird's eye pepper
- 2 g peppercorns
- Sal t
For the finishing touches
- A few sprigs of coriander, basil or parsley, as desired
- 2 stems Vietnamese coriander
Steps for Cristina and Pierre Chomet 's poularde, green curry
- Prepare the poularde: remove the supremes and season with salt and pepper. Add the lemongrass and ginger.
- Vacuum-seal for 25 min at 61°C: vacuum-seal or wrap the bird with the white stock in an airtight freezer bag, then gently immerse the open bag in water (the pressure of the water will naturally expel the air) before resealing. Snackeeze the chicken skin-side down, then add the fleur de sel and mignonette pepper.
- Prepare the vegetable curry: place all the finely chopped ingredients in a mortar and pestle to a curry paste (this can be done in a food processor). Heat 250 g white stock (or bouillon) and 250 g coconut milk in a saucepan. Add the green curry paste and leave to infuse. Strain through a sieve, then adjust the seasoning.
- Prepare the vegetables: cut the Jerusalem artichokes in half, then bake at 180°C (th. 6) for 45 min. Wash the carrots and fry in olive oil. Finally, sauté the Brussels sprouts in olive oil.
- Finishes: make an herb salad with the coriander, basil and parsley sprigs and the Vietnamese coriander stems. Emulsify the vegetable curry and arrange on plates.
For furtherinformation, contact
- Ambos, 38 rue de Vaugirard, 75006 Paris 6
- 12/20 in the Livre des 109
- Read Gault&Millau's review of Ambos
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