Roast Grouse with Sautéed Salsify, Endive and Wet Walnuts

Name: Roast Grouse with Sautéed Salsify, Endive and Wet Walnuts
Yield: Serves 2
Cuisine: British
Ingredients: 1 grouse, rinsed; salt and pepper; salt and pepper; 2 garlic cloves, peeled and crushed; olive oil; 125 ml Madeira; 1 sprig of fresh thyme; 2–3 pieces salsify, peeled and blanched until tender; butter; 2 Belgian endives (chicory); 2 Belgian endives (chicory); 1 pinch of caster sugar; 1 squeeze of lemon juice; 2 tbsp chopped wet walnuts

Preparation info

Serves
2

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Wei walnuts are simply the new season’s crop. They have none of the bitterness associated with regular walnuts, in the restaurant we can get them foraged locally; alternatively, a friendly grocer will be able to order them for you.

Ingredients

1 grouse, rinsed
salt and pepper
olive oil
2 garlic cloves, peeled and crushed

Europe
United Kingdom
Main course
Autumn
September
October
Gluten-free

Method

Remove the breasts from the grouse. Season them and pan-fry in a little olive oil over a medium heat with half the garlic and thyme. Turn over to cook both sides. When medium rare, after about 4–5 minutes (there should be a slight spring in the pinkish flesh when it is prodded), add the Madeira and a small knob of butter and allow to rest. You could use the rest of the grouse in a stock or past