Poulard breast with sausage, ham and pesto

Ingredients for Poulard breast with sausage, ham and pesto

Instructions for Poulard breast with sausage, ham and pesto

To prepare the Poulard breast with sausage, ham and pesto recipe, please follow these instructions:

Butter four slices of sausage, Ham with pesto and roll them to "cigars".

On the back of poulard breast lifted the little bee-fillet, and there's a small pocket lengthwise of the breasts. In the pocket of a ham-"the cigar", it is closed to with bi-fillet, placed on a grill and seasoned with salt and pepper.

Spring bulbs purged and added whole in a tray. Estragonen is picked, and the leaves are chopped and then stirred together with double cream and mustard and season with salt and pepper.

Steam oven set at kødprogrammet, 90 ° c and 15 minutes, after which the poulard breast steamed over spring onions, so that any juices from poulard breast ends in these. (can be made in a normal temperature hot air oven at 180 degrees c for 30 min. remember to pour the fluid by the chickens and onions)

When all is finished, touched the spring onions steamed together with cream doublen and juice from the tray, and season with salt and pepper.

Serve onions on plate, share the breasts into three pieces and serve them on top.