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Cornish Hen with Celeriac Puree, Raw Mushroom and Pear Salad, Roasted Pears and Caramelized Onions

Food Network Canada
YIELDS
4 servings
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Ingredients

Cornish Hen

2
Cornish hens
2
Tbsp olive oil
1
Tbsp white wine vinegar
4
fresh bay leaves
2
Tbsp Dijon mustard
2
clove garlic, smashed
1
tsp lemon zest
1
tsp freshly ground black pepper
2
Tbsp grape seed oil, divided
salt

Celeriac Puree

2
Yukon gold potatoes
1
medium celeriac, peeled and cut into chunks
1
bay leaf
½
cup whipping cream
¼
cup butter
salt and pepper

Raw Mushroom and Pear Salad

½
lb(s) King Oyster mushrooms (or shitake, button, etc.) thinly sliced
juice of 1 lemon
2
Forelle pears, cut into ¼ inch pieces
4
radishes, julienned
cup chopped walnuts
2
Tbsp chopped thyme
olive oil, for drizzling
salt and pepper

Roasted Pears

2
Bosc pears cut into 6 wedges (if pears are smaller, cut into quarters)
2
Tbsp olive oil
2
Tbsp sugar
1
Tbsp butter
½
tsp freshly ground black pepper
2
sprig rosemary
pinch of salt

Blue Cheese Sauce

1
cup chicken stock
¼
cup white wine
½
cup whipping cream
½
cup crumbled blue cheese
1
Tbsp butter

Caramelized Onions

2
Tbsp butter
2
Tbsp olive oil
2
Vidalia onions, thinly sliced
salt and pepper
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Directions

Step 1

To prepare the hen, cut down the backbone and flip over. Split the hen in half through the breast cavity, creating 2 pieces. Repeat with remaining hen.

Step 2

In a large bowl, mix olive oil, white wine vinegar, bay leaves, Dijon mustard, garlic, lemon zest and black pepper. Add the Cornish hens and marinate 20 minutes – up to 1 hour.

Step 3

Preheat oven to 425 F.

Step 4

In 2 large skillets, heat grape seed oil over medium high heat. Season Cornish hens generously with salt. Sear hens, skin side down, for 2-3 minutes or until lightly browned. Flip over and sear another 1-2 minutes, basting meat with extra oil in pan.

Step 5

Flip the hens back to skin side down and place in preheated oven. Cook 15-18 minutes or until cooked through.

Step 6

Place the potatoes and celeriac in a large pot. Fill pot with cold water covering vegetables by 1 inch. Bring water to a boil, reduce heat and simmer 35-45 minutes, or until vegetables are tender.

Step 7

Drain celeriac and potatoes and transfer to a bowl of a stand mixer. Add whipping cream and butter and whisk until mixture is smooth. Season to taste with salt and pepper.

Step 8

Divide sliced mushrooms among four plates. Drizzle with half of lemon juice. Top with pears, radishes, walnuts, and thyme. Sprinkle with remaining lemon juice, olive oil and salt and pepper.

Step 9

Preheat oven to 425 F

Step 10

In a small cast iron skillet toss all ingredients together. Transfer to preheated oven and roast 20 minutes, or until soft and golden brown. If pears are burning (depends on the water content), add some water to the pan throughout the cooking process.

Step 11

In a small saucepan, bring chicken stock and white wine to a boil. Reduce heat and let liquid simmer until it has reduced by half, 8-10 minutes.

Step 12

Stir in whipping cream and simmer 2-3 minutes. Add blue cheese and mix to combine.

Step 13

Remove from heat and stir in butter to finish sauce.

Step 14

In a large skillet melt butter and olive oil over medium heat. Add onions and cook, stirring occasionally, until onions are golden brown, 20-25 minutes.

Step 15

Remove from heat and season with salt and pepper.

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My rating for Cornish Hen with Celeriac Puree, Raw Mushroom and Pear Salad, Roasted Pears and Caramelized Onions
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