Roasted partridge with sweet potato blini

Name: Roasted partridge with sweet potato blini
Ingredients: 250 gr Olive oil; Pepper; 5 Eggs; Salt; 100 ml Crème fraîche; Celeriac; 1 kg Sweet potatoes; 150 gr All-purpose flour; Olive oil; 100 gr Guanciale; Pepper and salt; 75 gr Cold cream; 250 gr Partridge meat; Dash of Cognac; 2 items Egg yolk; Red-legged partridge; Macadamia nuts; Poultry jus; Morels

Sweet potato blini with partridge roulade, roasted celeriac and morels.

The soft sweet potato blini forms the base for juicy partridge roulade, roasted celeriac and a powerful morel sauce. Finished with macadamia for a subtle crunch and extra depth.

Ingredients

250gOlive oil

5Eggs

100mlCrème fraîche

1kgSweet potatoes

150gAll-purpose flour

Pepper

Salt

Celeriac

Olive oil

100gGuanciale

Pepper and salt

75gCold cream

250gPartridge meat

Dash of Cognac

2itemsEgg yolk

Red-legged partridge

Macadamia nuts

Poultry jus

Morels

Preparation

Cook potatoes until done and press through a sieve.
Mix the sour cream, eggs and potato. Fold in the flour and drizzle in the olive oil.
Shape and briefly fry in a pan.

Roast celeriac with pepper, salt and olive oil in an oven until done, cut out in round shapes.
Make a puree from the trimmings.

Mix all ingredients (well chilled) together in a food processor.

Cut the breasts from the partridge and flatten between butcher's foil.
Fill with the farce and roll up tightly.
Cook in the steamer until a core temperature of 68°C is reached.

Take poultry jus and enrich it with fresh morels, cook to the desired thickness.
Cut the rouleau into desired pieces, stick a skewer in the celeriac and build the blini.
Finish with macadamia nuts.