Roast poussin with langoustines and potato cakes

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Michel Roux Jr.
From Saturday Kitchen

Ingredients

  • 75ml/2½fl oz olive oil
  • 75g/2½oz butter
  • 1 poussin
  • 3 large langoustines, cooked
  • 1 shallot, chopped
  • 1 garlic clove, finely chopped
  • ½ carrot, chopped
  • 75ml/2½fl oz brandy
  • 75ml/2½fl oz dry white wine
  • 200ml/7fl oz whipping cream
  • 1 tsp tomato purée
  • knob of butter
  • 2 handfuls baby leaf spinach
  • salt and freshly ground black pepper

For the potato cakes

  • 2 baking potatoes
  • 1 spring onion, finely chopped
  • 50g/1¾oz plain flour, for dusting
  • 50g/1¾oz butter
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