Serves 4 as a a light entree, compliment this with some sort of vegetable side to make a complete meal
Course: Main Course
Keyword: Boletes, Poussin
4skin on-young poussin breastsyou can substitute cornish hen breasts
1/2cupshredded gouda cheeseyou can use a smoked gouda if you like, but it will taste...smoky, which is fine
8small spring onionsabout the size of your thumb, trimmed up to the green part of their stalk, like a scallion
1recipe bolete pan saucefollows
Since the semolina is impossible to overcook, make that first. Begin by heating the water in a small soup pot, about a 1 qt size is fine, with high sides, otherwise it may shoot geysers of molten semolina lava at you, not good.Add a tiny pinch of salt, when the water starts to boil, slowly add the semolina flour, whisking constantly to prevent lumps. Continue whisking until the semolina is thick, then turn the heat off. Stir in the shredded cheese and 1 tbsp of butter, season to taste for salt, set aside and keep warm.
Cook and braise the onions by heating some oil in a pan, add the onions and a pinch of salt, and cook until they start to brown, about 4 minutes.
When the onions have browned, add 1/2 cup of water or stock to the pan, then reduce the heat and cook the onions until they are very soft, about 5-10 minutes more. When the onions are soft, remove them from the pan and reserve.
Finishing and plating
In a 10 inch saute pan, heat 1/8 cup of searing oil such as grapeseed or canola until it is hot and shimmers. Season the poussin breasts with salt and pepper and put into the hot pan, skin side down.
Cook the poussin on medium high heat until the skin side is golden brown and crisp. When the poussin are seared and caramelized, remove them from the pan and place in a 300 degree oven on a cookie sheet with a rack in the oven.