Poultry — fresh morels

Capon with White Pudding and Morels

Name: Capon with White Pudding and Morels
Prep time: 10 min
Cook time: 20 min
Yield: Serves 4
Cuisine: Swiss
Ingredients: 4 capon supremes; 200 g fresh morels; 2 white puddings; 2 tbsp vin jaune; 4 tbsp crème fraîche; fine salt; pepper

This comforting dish pairs tender capon with the mildness of white pudding, lifted by morels. A vin jaune and crème fraîche sauce elegantly envelops every bite.

Serves: Serves 4
Preparation: 10 min
Cooking: 20 min

Method

Season the capon supremes with salt and pepper. In a hot sauté pan, sear them to give a nice golden colour.
Pour in the vin jaune, lower the heat and cook gently until the meat is tender.
Clean the morels quickly if need be. Towards the end of cooking, add them to the sauté pan and sauté for a few moments.
Cut the white puddings into generous pieces. Add them to the capon and heat through for another two to three minutes.
Add the crème fraîche, stir gently to bind the sauce and serve piping hot.