Breast of Grouse, Baked Pommes Anna, Muscat Grapes and Sweetcorn Velouté

banner

Preparation info

  • Main course - Serves

    four

    • Difficulty

      Complex

    • Ready in

      4 hr

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

WARNING: THIS IS QUITE COMPLICATED!

THIS IS ANOTHER DISH DONATED BY PETER NEVILLE, CHEF AND CO-DIRECTOR OF OUR ‘OTHER PLACE’, THE PHEASANT, WHO FORMERLY WORKED AT THE TWO MICHELIN-STARRED HIBISCUS WITH CLAUDE BOSI. PETER’S SLANT ON VARIOUS DISHES IS SLIGHTLY DIFFERENT TO OUR OWN MORE CLASSICAL COMBINATIONS, WHICH IS WHAT MAKES HAVING TWO ESTABLISHMENTS GREAT, ESPECIALLY WHEN THEY CAN BE SO DIFFERENT, YET ONLY 100 METRES APART!

Ingredients

  • 4 young grouse
  • 25 g butter

    Method

    Preheat the oven to 175°C/gas mark 4.

    Slice the potatoes on a mandolin to a thickness of 2mm. Place these in a large bowl and pour over the clarified butter. Season to taste. Layer the potatoes in an oven-proof terrine, pressing down each layer firmly, as you go. Once all of the potatoes have been used, cover with parchment paper and bake for 1½ hours. Test the potatoes with a sharp knife at the end of this time to ensure that there is no resistance, then place on a cold tray and use another terrine with weights placed on top, to compact the potato. Refrigerate until completely chilled.

    Take the breasts from the grouse and roast the carcases in the oven for approximately 30 minutes, until golden brown. Place the browned carcases in a pan and cover with water. Simmer for 2 hours, strain the stock and reduce to one quarter of the original volume. Put the breasts into vacuum bags, two in each bag, but not touching each other and place on one side.

    Place the sweetcorn in a pan with the chicken stock and cook until tender, strain, but keep the liquor. Place the sweetcorn into a liquidizer with 25 g butter and blend until smooth, adding the cooking liquor gradually until a soup consistency is achieved. Pass this through a fine sieve, then season to taste.

    Halve and de-seed 60 Muscat grapes, retaining 20 for a garnish. Liquidise the remainder and pass through a fine sieve. You will need 50 ml of the purée for the grouse sauce.

    Place the grouse breasts in the waterbath at 55°C for 12 minutes, then brown in foaming butter in a frying pan and keep warm. To serve the Pommes Anna, cut around the edge of the terrine and warm the bottom until the potato drops out. Slice the potato cake into 1cm thick pieces. Fry the slices of potato terrine in the pan used for the grouse until brown on both sides. Remove the potato and keep warm. Pour 200 ml of the grouse stock into the pan with 50 ml Muscat grape juice and reduce these to a glazing consistency.

    Warm the sweetcorn velouté and pour a pool into the centre of the plate. Place the potato at the top of the plate with the grouse breasts on either side. Place the grape halves over and around and use a little of the grouse stock glaze over the breasts. Finally, garnish with tips of watercress.