Gently flatten the capon supremes by placing them between two sheets of parchment paper and tapping them with a small sheet (or a large flat knife), season them.
Chop the shallot, pistachios and dried fruit, mix them in a bowl with the muscatel, sausage meat, salt and a few turns of the pepper mill.
Preheat the oven to 180°C.
Spread the stuffing on the supremes, roll while pressing to obtain two ballotines, coat them with the strainer, tightening them well.
Pan-fry the ballottines in 1 tablespoon of olive oil on all sides. Then place them in a serving dish and put in the oven for 15 to 20 minutes, turning them from time to time and basting them regularly.
Peel and chop the carrots into chunks. Put them in a saucepan with the butter, sugar, salt, pepper and a large glass of water. Cover, cook for 20 minutes over medium heat. Cut the courgettes in half, brown them in a pan with a tablespoon of olive oil.
Take the ballottines out of the oven, cut them into slices, serve with the carrots and zucchini.
