Gran'draille Poultry Ballotine Recipe

Gran'draille Poultry Ballotine Recipe
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Difficulty :
Preparation time : 35min
Cooking time : 30min
poultry ballotine with gran'draille

Ingredients

For 4 people:
  • 1 jar of Gran'draille 110g Jean Martin
  • 1 jar of Organic Tomato and Thyme Sauce 240g Jean Martin
  • 1 pure butter puff pastry
  • 300g of poultry fillets = 2 fillets
  • 1 egg yolk
  • The zest of a lime

Recipe

Preheat the oven to 180°C.

Cut the puff pastry in 2.

Lightly score a poultry fillet to add a few spoons of Jean Martin Gran'draille and close it before placing it in the center of a piece of dough.

Then fold over the corners by flouring the dough and make a kind of airtight pouch.

Cut off the excess dough, turn over and shape to form a smooth and regular ballotine around the fillet then set aside on a baking sheet. Do the same with the 2nd fillet.

Leave to cool for 30 minutes. Then brush these ballottines with egg yolk and put in the oven for 20 minutes.

Cut into large slices and serve topped with Jean Martin Organic Tomato and Thyme Sauce, accompanied by mashed potatoes.

JEAN MARTIN PRODUCTS TO MAKE THIS RECIPE :

  • Grossane black olive puree

    3.90 €
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  • New recipe - with AOP Provence olive oil (2.2%)

    3.20 €
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