Poultry, Hemp Gnocchi and Ratatouille Recipe by Jean-Sébastien Giguère

Poultry, Hemp Gnocchi and Ratatouille Recipe by Jean-Sébastien Giguère

Meat Summer

Autumn is here, and frying pans, saucepans and stockpots have been brought up to date; everything is ready to face the first cold spells. Everything and everyone—chef Jean-Sébastien Giguère topping the list—who wanted to team up with our project alongside Tastet to offer you one of his favourite seasonal recipes.

Jean-Sébastien Giguère delights every discerning palate that visits his restaurant h3, located in the Humaniti Hotel. “My Poultry, hemp gnocchi and ratatouille recipe is quite representative of what I love and prioritize in the kitchen, and it aligns very precisely with what Aliments du Québec consistently promotes.

Beyond all these wonderful qualities—locavorism and showcasing seasonal products—Poultry, hemp gnocchi and ratatouille is, in the chef’s words, ‘a bulletproof recipe that lets everyone pull off a kind of miracle in the kitchen.’”

In his great generosity, the chef adds: “I would have liked to use guinea fowl, but since it’s a bit complicated to find this bird everywhere in stores in Quebec, I chose a poultry that’s easier to find.” What a brave man!

Postscript: a small detail that isn’t really one—the chef is publishing a book with the lovely, evocative title Climats, cuisine et vin au gré des saisons. As with his Poultry, hemp gnocchi and ratatouille recipe, this book is intended for the at-home chef. So, to your stoves!

Photo credit : Madeleine Plamondon

Ingredients

Gnocchi dough

1 egg
40 g (1½ oz) Parmesan, grated
200 g (7 oz) ricotta, well drained
45 ml (3 tbsp) toasted hemp seeds
350 g (12 oz) type 00 flour (or white flour)
3 g (0.10 oz) salt
75 ml (1/3 cup) water
1 pinch of salt for cooking the pasta

Gastrique sauce

15 ml (1 tbsp) canola oil
1 French shallot, peeled and thinly sliced
1 garlic clove, peeled and minced
1 sprig thyme
60 ml (1/4 cup) maple syrup
60 ml (1/4 cup) raspberry vinegar
750 ml (3 cups) semi-reduced veal stock

The poultry

4 poultry supremes (breasts), skin on with the wing bone (drumette) attached
1 pinch fleur de sel
1 pinch freshly ground pepper
15 ml (1 tbsp) canola oil
15 ml (1 tbsp) unsalted butter

Ratatouille

60 ml (4 tbsp) sunflower oil
30 ml (2 tbsp) minced garlic flower
125 ml (1/2 cup) white onion, finely chopped
125 ml (1/2 cup) red bell pepper, diced
125 ml (1/2 cup) yellow zucchini, diced
125 ml (1/2 cup) green zucchini, diced
1 pinch fleur de sel
1 pinch freshly ground pepper

Garniture

60 g (2 oz) Louis d’Or cheese, thinly sliced

Instructions

Gnocchi dough

In a stand mixer, using the paddle (or by hand), mix the egg, Parmesan and ricotta until smooth and well combined.
On low speed, gradually incorporate the hemp seeds, the flour mixed with salt, and the water in a thin stream.
Mix for 1 minute, then remove the dough and shape it by hand.
Cover with plastic wrap and refrigerate for 2 hours.
Cut the dough into 4 pieces and roll into ropes using the palms of your hands. (Important: do not add flour to the work surface, otherwise it will be impossible to shape the ropes properly.)
The ropes should be 1.25 cm (½ inch) thick; cut them into 2.5 cm (1 inch) pieces.
Add a light dusting of flour so they don’t stick together.
Keep chilled until cooking time.

Gastrique sauce

In a small saucepan over low heat, sweat the shallots and minced garlic in a little canola oil for 5 minutes.
Deglaze with the maple syrup and add the thyme sprig.
Reduce by half, then let it caramelize gently.
Add the raspberry vinegar.
Reduce by half again.
Add the veal stock (already semi-reduced).
Simmer over low heat until you obtain a nice sauce consistency.
Taste and strain through a fine sieve.
Keep warm.

The poultry

Preheat the oven to 180°C (350°F).
Season the poultry supremes with salt and pepper.
In a pan over medium heat, add the oil and butter, then sear the supremes skin-side down for 3 minutes to achieve light browning.
Bake at 180°C (350°F) for 7 minutes.
Set aside.

Garnishes (ratatouille)

In a pan over low heat, add the sunflower oil, garlic flower, onions, peppers and zucchini; sweat for 10 minutes.
Add salt and pepper.

Assembly

Slice the poultry supremes lengthwise into two pieces.
In boiling water, cook the gnocchi until they float; drain and add them to the ratatouille.
Mix well, then add a little gastrique sauce.
Plate on the bottom of a dish and add the Louis d’Or cheese.
Place the poultry on top and serve immediately! Enjoy!

This recipe is presented in collaboration with Tastet and restaurant H3.

To learn more about this gourmet address, a member of the Aliments du Québec au menu program, it’s here!