Cooking in Colors: Poulard Breasts in Apricot Varnish on Corn Semolina

Mash the apricots with a little bit of apricot juice, season with salt, pepper and Tabasko. Spread it on the poulard breasts. Make a sauce from the rest of the apricot puree with whipped cream. Cook the poulards in an ovenproof dish at 180 °C for 20 minutes.

For the cornmeal, boil the milk, add the semolina and cook, stirring continuously. Put the semolina on the plate, place the poulard breasts on top. Pour the sauce around them and garnish with fresh apricots.

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