Ingredients:

Turnips:

  • 150 g May turnips
  • Boiling salted water
  • Juice of ¼ lemon
  • 3 tablespoons hazelnut oil

Salad:

  • 1 slice white bread
  • 4 tablespoons olive oil
  • 2 tablespoons hazelnut oil
  • 2 tablespoons apple balsamic vinegar
  • Salt, freshly ground pepper
  • 150 g wild herb salad

Poulard breast:

  • 2 corn poulard breasts with skin
  • Salt
  • 1 tablespoon clarified butter
  • 4 slices coppa
  • Coarse salt flakes (e.g. Maldon)
  • Freshly ground pepper
  • 4 cloves of black fermented garlic 

Salad with fried corn poulard

Preparation:

  1. Peel the turnips, cut into eight pieces and cook in boiling salted water until they are just tender. Remove and marinate with the lemon juice and hazelnut oil. Season to taste with salt and pepper and put to one side.
  2. Cut the white bread into small cubes (approx. 0.8 cm). Heat a pan and fry the white bread cubes in 1 tablespoon of olive oil over a medium heat until golden brown and season with salt. Make a vinaigrette with the hazelnut oil, the rest of the olive oil, the apple balsamic vinegar and salt & pepper. Wash the wild herb salad and spin dry. Put to one side.
  3. Preheat the oven to 180 °C. Heat a pan. Salt the poulard breasts and fry on the skin side in the clarified butter until crispy. Turn the meat and fry for another two minutes. Put the poulard breasts on a plate and finish cooking it in the oven for 8 minutes. Cut the coppa in wide strips and bake in the oven until crispy.
  4. Marinate the wild herb salad with the vinaigrette and arrange on the plates. Cut the poulard breasts into eight pieces, then season with the salt flakes and black pepper. Add the poulard with the coppa and the marinated turnips to the salad. Sprinkle with the white bread cubes, add 2 half black garlic cloves each and serve immediately.