Octopus, green vegetable curry, crispy Jerusalem artichoke

2/12/24, 8:30 AM

Chefs Cristina and Pierre Chomet (Top Chef and winners of the Gault&Millau Dotation) deliver their recipe for curried poularde, mixing culinary influences as they like to do in their Parisian restaurant Ambos.

This recipe by Cristina and Pierre Chomet, chefs at Ambos restaurant in Paris, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time 35 min
Cooking time 1 h 35

Ingredients for Cristina and Pierre Chomet 'spoularde, green curry

2 poularde supremes (preferably yellow from the Landes region)
1 stalk lemongrass
10 g fresh ginger
40 g white stock
Salt, fleur de sel and mignonette pepper

For the aromatic garnish

10 baby carrots
10 Brussels sprouts
2 Jerusalem artichokes
Olive oil

For the vegetable curry

250 g white stock (or bouillon)
250 g coconut milk
3 stalks lemongrass
½ clove garlic
20 g galangal
10 g shallot
5 g coriander seeds
2 kaffir lime leaves (combava)
2 limes
0.5 cl olive oil
½ bunch basil
½ bunch coriander
½ bunch parsley
½ bunch chervil
30 g lemon juice
½ bird's eye pepper
2 g peppercorns
Sal t

For the finishing touches

A few sprigs of coriander, basil or parsley, as desired
2 stems Vietnamese coriander

Steps for Cristina and Pierre Chomet 's poularde, green curry

Prepare the poularde: remove the supremes and season with salt and pepper. Add the lemongrass and ginger.
Vacuum-seal for 25 min at 61°C: vacuum-seal or wrap the bird with the white stock in an airtight freezer bag, then gently immerse the open bag in water (the pressure of the water will naturally expel the air) before resealing. Snackeeze the chicken skin-side down, then add the fleur de sel and mignonette pepper.
Prepare the vegetable curry: place all the finely chopped ingredients in a mortar and pestle to a curry paste (this can be done in a food processor). Heat 250 g white stock (or bouillon) and 250 g coconut milk in a saucepan. Add the green curry paste and leave to infuse. Strain through a sieve, then adjust the seasoning.
Prepare the vegetables: cut the Jerusalem artichokes in half, then bake at 180°C (th. 6) for 45 min. Wash the carrots and fry in olive oil. Finally, sauté the Brussels sprouts in olive oil.
Finishes: make an herb salad with the coriander, basil and parsley sprigs and the Vietnamese coriander stems. Emulsify the vegetable curry and arrange on plates.