Chicken Fricassee in Berlin Style

Ingredients

• each 1 veal tongue, onion, bay leaf and poultry (1.3 kg, ready-to-cook)
• bundle of mirepoix
• peppercorns
• 8 river crabs
• 1 slice of toast bread
• 250 g cold pike fillet
• 1 egg (size M)
• 2 tbsp crème fraîche
• ½ tsp grated zest of 1 lemon
• salt, freshly ground pepper
• flour
• each 100 g small mushrooms and morels
• 6 tbsp butter
• salt, freshly ground pepper
• 100 g frozen peas
• 3 tbsp Flour
• 500 ml poultry stock
• 200 ml whipping cream
• 1 egg yolk
• a splash of white wine
• parsley (for garnish)

Instructions

1. 1.

   Rinse veal tongue and cook covered with water for 75-90 minutes. Rinse chicken and place in a large pot. Clean, wash, and chop mirepoix. Peel and quarter onion. Add mirepoix, onions, bay leaf, and peppercorns to the chicken and pour enough water to cover. Bring to boil, skim foam, and simmer chicken for about 75-80 minutes. Add crabs to boiling water and cook for 2-3 minutes. Remove crabs with a slotted spoon, let cool slightly, and release crab tails.

2. 2.

   Drain toast bread. Cut pike into pieces. Dice toast slice. Blend pike fillet, toast, egg, crème fraîche, and lemon zest in a blender or food processor. Season with salt and pepper. If the fish mixture is too soft, stir in some flour. Form oval dumplings from the fish mixture using two damp teaspoons and cook in lightly simmering salted water for about 5 minutes. Remove dumplings with a slotted spoon and keep warm.

3. 3.

   Clean and trim mushrooms and morels. Heat 2 tbsp butter. Sauté mushrooms and morels for 5-6 minutes until liquid evaporates. Season with salt and pepper. Blanch peas in boiling salted water for 1-2 minutes, strain, shock in cold water, and drain well.

4. 4.

   Remove chicken from stock and place on a plate. Measure out 500 ml of stock. Remove skin and bones from the chicken and cut only the breast into bite-sized pieces (use remaining meat elsewhere, e.g., for a poultry salad).

5. 5.

   Heat remaining butter. Sauté flour until lightly browned. Deglaze with stock and add cream. Simmer sauce while stirring for 2-3 minutes. Whisk egg yolk with white wine and stir into sauce. Heat sauce without boiling further. Season with salt and pepper. Add mushrooms, peas, crab tails, and chicken breast pieces to the sauce and warm through. Remove veal tongue from cooking water, peel skin, slice tongue. Place pike dumplings and veal tongue slices on warmed plates, pour ragout sauce over them, garnish with parsley, and serve.