Roasted Bresse Gauloise and pea mousse with grilled octopus in pistachio oil. Bresse creamy mousse with Dublin bay prawn heads

Ingredients

Dublin bay prawn head mousse

• 10 Dublin bay prawn heads
• 1 shallot
• 2 garlic cloves
• 2 tomatoes
• 1/2 litre crème de Bresse cream
• 50 g Bresse butter
• 1/4 litre of white wine

Pea mousseline

• 1 garlic clove
• 1 shallot
• 300 g shelled fresh peas
• 250 ml of white stock
• 1 tablespoon thick crème de Bresse cream

Grilled octopus

• 1 octopus
• 1 carrot
• 1 onion
• 1/4 litre of white wine
• 250 ml virgin pistachio oil

Bresse Gauloise chicken

• 4 Bresse chicken breast fillets
• 10 slices of smoked bacon

Method

Dublin bay prawn head mousse

• In a casserole dish, brown the prawn heads.
• Add the shallots, garlic, thyme and tomatoes.
• Cook until golden brown.
• Add the butter, wait until it goes golden brown and deglaze with the white wine.
• Leave the mixture to reduce, add the cream. Leave to boil, then leave to infuse at 70 C for 30 minutes.
• Strain the mixture in a conical strainer and emulsify.

Pea mousseline

• Add the olive oil to a casserole dish.
• Add the garlic and a finely chopped shallot. Once crystallised, add the peas.
• Quickly douse with the hot chicken stock and quickly bring to the boil to keep the mousseline nice and green.
• Mix in the food processor, then just before serving, add the seasoned thick cream.

Grilled octopus

• Leave your octopus in the freezer for 1 to 2 days so it is more tender after it has been cooked.
• Place it in a saucepan with the aromatic garnish and the white wine and cook it as a stew for 3 hours.
• Cut the tentacles in half and grill them in pistachio oil. Serve piping hot.

Bresse Gauloise chicken

• Wrap the chicken with the thin strips of smoked bacon.
• To make sure they are wrapped tightly, bind and roast in bubbling Bresse butter.
• For the last 20 minutes in the oven, turn the temperature up to 220 C.
• Leave to stand and serve with all of the different dishes on your plate.

Bon appétit !