Ingredients (serves 6 ):
6 capon supremes from Les Volailles d’Alice
6 fruit apples
2 tablespoons pink berries
3 fresh untreated lemons and 2 lemons preserved in salt
1/2 bunch of herbs
a pinch of ginger from
Roellinger Spices
50g butter
2 tablespoons olive oil
salt and freshly ground pepper
Recipe:
Preheat oven to thermostat 8 (240°C). Place the supremes in a baking dish. Season with salt and pepper. Sprinkle with ginger from
Roellinger Spices
. Drizzle with a spoonful of olive oil and the juice of 2 lemons. Cover and refrigerate for 1 hour.
Spread 25g of butter over the supremes. Bake for 25 minutes, turning halfway through. Cut the preserved lemons into quarters.
Peel apples, cut into quarters and sprinkle with lemon juice. Brown in remaining oil and 25g butter. Add the preserved lemons at the end of cooking. Keep warm.
Add the pink berries to the capon. Arrange on a platter, serve with the lemon apples and garnish with herbs.
Suggestions :
You can…
… serve capon with wild rice
… replace lemons with oranges
