Blend together the chicken, sage, yolk cream and walnuts into a mouse, using a sharp knife open the pork fillet lengthwise and stuff it with the chicken mousse. Use silver foil to close the roulade and tighten, seal on a well preheated pan and finish in the oven until cooked through. In the same dish add the butternut squash and roast until softened, than mash well season and serve on the side. saute the spinach in garlic oil and serve aside too. Chop the onions and caramelize with the prunes and the sugar than add wine and bring to the boil, pour in the stock and simmer to get a sauce consistency. Turn the potato into a barrel shape and roast in the oven with olive oil on and seasoning.
Serves 2Email this Recipe Watch Video Back to Neil's Recipes