Ingredients
- Chicken breast and vegetables
- 6 chicken breasts
- 6 carrots
- 1 leek
- 100g butter
- Sabayon
- 2 eggs
- 80 ml Riesling
- 60 g sugar
- Pinch of cinnamon and nutmeg
- Gromperekichelcher
- 900 g potatoes
- 60 g onions
- 18 g garlic
- Â 30 g flour
- 3 eggs
- 120 ml oil
- 1 bunch of parsley
- Salt, pepper, nutmeg
Instructions
For the Gromperekichelcher :
-
Peel and rinse the potatoes before grating them thinly.
-
Cut the onions and the garlic according to the Brunoise method in small dices and add the chopped parsley. Add the egg and mix well.
-
Season the mixture with salt, pepper and nutmeg.
-
Add the flour and stir until everything is mixed.
-
Add oil to the frying pan and let it heat up to 180 degrees. Sear the Gromperekichelcher for approximately 2 minutes on each side until they turn golden brown.
For the Sabayon sauce :
-
First, separate the egg yolk from the egg whites.
-
Add the white wine Riesling to the egg yolks and mix with a whisk.
-
Fold in the sugar and cook the sauce in a bain-marie under constant whisking until frothy.
-
Season with a pinch of cinnamon and nutmeg.
For the chicken:
- Â Season the breasts with salt and sear on both sides in a pan. When still raw inside, transfer the chicken breasts to the oven at 160 degrees and cook until the inner temperature reaches 75 degrees.
For the vegetables:
-
Cut the leek and the carrots according to your liking.
-
Blanch the vegetables in salt water for 1-2 minutes and then rinse in cold water. The vegetables should still be crunchy and firm.
-
Melt the butter in a pan and brown the vegetables until the water is gone and the vegetables are transparent.
-
Season the vegetables with salt and pepper.
Serve everything on a plate.
Recipe : NATURATA Bio-Restaurant & Café
