Name: Poussin Casserole with Cucumber Salad (Poussingryde med Agurksalat)
Yield: Serves 4
Cuisine: Danish
Ingredients: 2 poussins; 1 tsp Dijon mustard; 2 small red onions, thinly sliced; 1 tbsp white wine vinegar; 1 whole round (butterhead) lettuce; 12 baby pickled onions; 100 ml (3½ fl oz/scant ½ cup) white wine; ½ tsp pink Himalayan salt or sea salt; ¼ tsp pink Himalayan salt or sea salt; 6 tbsp olive oil; 2 tbsp chopped tarragon; 500 ml (18 fl oz/2 cups) chicken stock; 4 tbsp olive oil; 2 tbsp citrus herb salt; 2 tbsp single (light) cream; 1 tbsp plain (all-purpose) flour; 1 cucumber; 1 tbsp butter; 3 large carrots, peeled and cut into thick slices; 200 ml (7 fl oz/generous ¾ cup) single (light) cream; 1 tbsp grainy mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

Old-fashioned roast chicken with cucumber salad and white sauce was always my father’s birthday dinner. So simple, and yet through all his 78 years, it was his favourite dish. I have lots of variations on that classic dish, as all my family love it. Here I have swapped a chicken for two poussins, but you can use chicken if you prefer. I mainly serve this casserole in the winter months as it is so delicious, comforting and cosy. Tarragon is a herb I adore, and the way it infuses in this dish