For 4 people
For 4 people
Scaly and empty the capon, then remove the ridge.
Clean the Girolles and the Paris mushrooms.
In olive oil, brown the chanterelles. Season with salt and pepper before booking.
Peel the garlic and shallots. Chop a clove of garlic, shallots, parsley and Paris mushrooms. Cook everything with a little olive oil,
Brown the calamari and shrimp separately in olive oil. Then chop them and mix with the shallot mushroom preparation.
Season and stuff the capon with the mixture.
In a baking dish, peel the orange and take the washed orange skin. Sprinkle the chopped orange capon, thyme and add the bay leaf, cherry tomatoes and garlic cloves.
Cook the capon in the oven at 180°C for 30 minutes.
Place the fish on a dish, then deglaze with champagne and fume.
Filter the sauce and put it to shudder for a moment with the chanterelles before pouring it on the sauce.
Serve.
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