Potato salad with poussin

Ingredients for Potato salad with poussin

Instructions for Potato salad with poussin

To prepare the Potato salad with poussin recipe, please follow these instructions:

Turn on the oven at 220 °.

Boil the potatoes in lightly salted water for plentiful, they are barely tender, about 5 min. Chill them in ice water, Pat dry. Mix the potatoes with oil, horseradish, chives, salt and pepper.

Share each poussin in breast pieces, thighs and upper thigh. Boil a broth of spine and sternum with little herbs, about ½ hour.
Sieve the broth and boil the lentils in it until tender, approximately ½ hour.

Season poussinerne with salt and pepper, place them on a rack and roast them in the oven for 15 minutes, turn the thighs along the way. Grate while the bread on a dry pan.

Serve the salad on big white plates. Advantage salad and potatoes on the plates. Serve with cauliflower, radishes, lentils and olive. Put poussiner and toasted bread on top and sprinkle with parsley. Small cherry tomatoes complement well this hearty salad.