Poultry quenelle with mussels & celery

Chef Julien Baradel, winner of the Gault&Millau Young Talent Award, accompanies his poultry quenelle with a mussel salad and celery purée.

This recipe by Julien Baradel, chef at Maju restaurant in La Turballe, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 8
Preparation time: 1 h
Cooking time: 55 min

Ingredients forthepoultry, mussels & celery quenelle

For the stuffing

500 g poultry meat
15 g butter
25 cl milk
250 g cream
2 small egg whites
sliced bread

For the mussel salad

500 g mussels
10 cl muscadet
½ celeriac
1 bunch parsley
2 cloves garlic
2 shallots

For the celery purée

½ celeriac
Celery trimmings
50 cl milk
50 cl cream
50 g butter

For the seasoning

Sherry vinegar
salt and pepper

Steps for thepoultry, mussels & celery quenelle

Prepare the stuffing: mix the poultry meat and season, add the softened butter, mix, then pour in the egg whites, mix again. Add the milk and cream and mix.
Using a cookie cutter, cut out 8 circles of sliced bread. Place the filling on top. Cover with cling film and bake at 85°C (th. 3) for 10 min. In a frying pan, brown the palet (bread side) in foaming butter.
Prepare the mussel salad: cook the mussels in a saucepan with the muscadet and the marinière, then collect the cooking juices. Set the mussels aside.
Blend the parsley and garlic cloves for the persillade. Finely chop the shallots and dice half a celeriac. Reserve the trimmings for the purée. Quickly blanch the brunoise in a large volume of boiling water. Set all the ingredients aside.
Prepare the celery purée: cook the trimmings and the remaining half-celery in a mixture of milk and cream. Blend and whisk with butter, gas twice in a siphon and set aside.
Sauce suprême montée à la crème de moules: make a white stock with the chicken carcasses (or use stock), reduce to ice. Recover some of the mussels and blend with the reduced stock and the same amount of milk and cream. Season with sherry vinegar, salt and pepper.
Arrange the mussel salad at the bottom of the plate, surrounding it with three dots of celery purée. Emulsify the cream of mussel soup with an immersion blender and cover the mussel salad and the empty spaces between the dots of celery. Finally, place the poultry quenelle in the center of the plate. Top with a mesclun of seasonal herbs.