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Roast Poultry, Sweet Potato Purée, and Black Truffle
> Estimated gourmet budget for the entire recipe: €20–25 per person
Ingredients
For the purée:
> 800 g sweet potatoes
> 80 g unsalted butter
> 20 cl heavy cream
> Fleur de sel
> Ground white pepper
For the poultry:
> 4 free-range poultry fillets
> 2 tbsp Plantin black truffle olive oil
> 20 g Plantin black truffle pieces
> 2 garlic cloves
> 2 sprigs fresh thyme
> 1 knob of butter
For plating:
> A few slices of fresh Plantin black truffle
> 8 roasted button mushrooms
> A drizzle of Plantin black truffle olive oil
Roast Poultry with Black Truffle: Elegance and Aromatic Intensity
Beneath its delicate golden crust, this roast poultry with black truffle reveals tender, flavorful meat, enhanced by a velvety sweet potato purée. Each bite evokes the harmony between the richness of the truffle and the generosity of free-range poultry.
In the pure Plantin tradition, this recipe embodies the art of refined simplicity and balanced taste an ode to roast poultry with black truffle.
Cook this recipe with Plantin products
Preparation of Roast Poultry, Sweet Potato Purée, and Black Truffle
Peel and cut the sweet potatoes into even pieces. Cook them for 20 minutes in a large pot of salted boiling water until tender. Drain, then mash with a potato masher. Stir in the butter and hot cream. Season with salt and white pepper, then keep warm.
In a hot pan, pour the Plantin black truffle olive oil and brown the poultry fillets on each side. Add the garlic and thyme, then continue cooking over low heat for 20 to 25 minutes depending on thickness. At the end of cooking, add the butter and Plantin black truffle pieces. Let the poultry absorb these intense flavors before removing from heat.
Sauté the button mushrooms in a little butter, season lightly with salt and pepper. Slice the poultry carefully and prepare the serving plates.
Place a generous spoonful of sweet potato puree in the center of each plate. Arrange the poultry slices on top, add the roasted mushrooms and Plantin black truffle slices. Finish with a light drizzle of black truffle olive oil for a final touch.
Chef Plantin’s tip(s)
For an even finer texture, whip the puree with a bit of warm cream just before serving.
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Wrap the poultry fillets in plastic wrap after cooking and let them rest for 5 minutes to retain their tenderness.
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Add some toasted hazelnut pieces to the dish for a crunchy and aromatic contrast.
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