Prepare the hazelnut crust: soften the butter, mix the bread
crumbs and hazelnut powder. Spread thinly and cut with a
cookie cutter to the size of the poultry.
In a pan, fry the poultry supremes in butter, oil, garlic and
rosemary.
Brown with new carrots for about 10 to 12 minutes.
Season with salt and pepper.
When cooked, flambé with St-Rémy® Brandy.
Place the poultry supremes and carrots in a baking dish.
Place a hazelnut crust on top and grill for 15/20 seconds.
Prepare the sauce: Pour the cream into a saucepan, add the
St-Rémy® Brandy and old-fashioned mustard.
Dressing: Pour a little sauce at the bottom of the plate. Place
a poultry supreme, some carrots and decorate with a sprig of
rosemary.