Poussin breast with Styrian apple and onion salad

10 | 10 - Edition Johann Lafer


Create the marinade by mixing together the garlic, mustard, honey, soy sauce and olive oil. Place the meat in the marinade, turning it over to coat it fully, and season with salt and pepper. Fry the breasts skin-side-down in a little oil until fully cooked.

Next, sprinkle on the parsley and spring onion. Quarter and core the apples, then cut into thin slices. Halve the onion lengthwise and cut into thin strips. To create the salad dressing, combine all the ingredients and mix well.

To serve, mix the slices of apple with the strips of red onion and the finely chopped spring onion and add the dressing. Loosely arrange the apple and onion salad on the plate and serve the cooked poussin breasts on top. Garnish with cress.

  • 1
  • 2

Serves 4:

  • 4 poussin breasts
  • 2 stems of parsley, chopped
  • 2 spring onions, sliced into rings
  • Coarse salt, ground pepper

For the marinade:

  • 1 garlic clove, finely chopped
  • 1 tbsp mustard
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp olive oil

Styrian apple and onion salad:

  • 1 apple
  • 1 red onion, peeled
  • 1 spring onion, sliced into fine rings
  • 2 – 3 tbsp white wine vinegar
  • 2 tbsp ginger, finely chopped
  • 1 mild red chilli pepper, de-seeded and finely chopped
  • 1 garlic clove, finely chopped
  • 3 stems of coriander, leaves finely chopped
  • 3 tbsp soy sauce
  • 2 tbsp Styrian honey
  • Zest of 1 lime
  • Fresh cress to garnish

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