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1
For the potatoes: In a bowl smash the boiled potatoes.
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2
Add the sour cream, onions, parsley and egg yolk, and mix well.
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3
Season with salt and pepper.
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4
Form the mashed potato mixture into 4 cakes and coat with the breadcrumbs.
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5
Refrigerate and hold for later use.
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6
For the Cornish hens: Sprinkle the Cornish hens on both sides with salt and pepper.
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7
Heat a large saute pan over high heat, add the grapeseed oil and heat until it just begins to smoke.
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8
Carefully lay the hens in the pan, skin-side down.
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9
Sear the hens until the skin is golden brown and releases from the pan.
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10
Reduce the heat to medium-high, turn the hens over, and cook for another 2 to 3 minutes.
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11
Add the chicken stock and cover the pan with a lid.
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12
Continue to cook the hens until they are cooked through, or when an internal thermometer reaches 160 degrees F along the thigh bone.
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13
Remove the hens from the pan and let rest.
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14
Add the demi glace and garlic to the stock in the pan and reduce by half.
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15
Remove the pan from the heat and add the butter, and then whisk or swirl in the pan to incorporate.
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16
Add the tarragon and season the jus with salt and pepper.
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17
Finish the potato cakes.
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18
In a saute pan over high heat, heat the grapeseed oil until it just begins to smoke.
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19
Place the potato cakes in the pan and cook until the cakes are golden brown.
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20
Reduce the heat to medium and flip the cakes and cook until both sides are golden brown.
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21
Remove the potato cakes and hold hot for plating.
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22
For the broccoli rabe: In a saute pan, heat the grapeseed oil and add the broccoli rabe.
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23
Saute for 2 to 3 minutes.
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24
Season with salt and pepper and add the butter.
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25
Remove from the pan to a paper-towel-lined plate.
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26
To plate, spoon 2 ounces of the tarragon jus on to the center of each plate.
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27
Place a portion of the broccoli rabe in the center of the sauce.
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28
Place a potato cake on top each broccoli rabe pile, then place either half or a whole hen over the potato cakes.
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29
Pour the remainder of the sauce over the hens.
