Gurnard with kumquats
Instructions
Christmas recipe.
Fiammeggiate and wash the Capon, carefully dry salt inside and inserted into the abdomen 3 kumquats pockmarked with a fork; then place it in a saucepan containing an extent and it can go in the oven.
Turn oven to 200 degrees.
Wash and scrape carrots, cut into chunks along with celery and deprived of filaments; arrange vegetables around chicken, sprinkled with 2 tablespoons oil, add the Sage and cook in the oven for 40 minutes.
Scalded the kumquat stayed in boiling water, drain and repeat for the other 2 times because they soften the Peel; 8 cut in half and leave others whole.
Melt the butter in a pan and when it is foamy, add the kumquats; Cook for 4-5 minutes and spolverizzateli with sugar.
Cook at high heat until sugar begins to caramelize, pour the cognac, fiammeggiate and blank.
Add the kumquats with vegetables surrounding the Capon, pour over the caramel sauce and continue cooking for another 40 minutes.
Served hot.
Ingredients and dosing for 6 persons
- 1 capon of 4000 g
- 20 kumquats (kumquats)
- 2 coasts of celery green
- 2 carrots
- 4 leaves sage
- 1 dram of cognac
- 1 tablespoon of sugar
- 30 g of butter
- Olive oil
- Salt
- Pepper