For the Chicken Breast
200g chicken breast with skin
1pc bay leaf
3nos black peppercorn
10g Butter
Salt to taste
1 sprig thyme
Medium vacuum bag
-Season the chicken breast with salt.
-Put it along with the rest of the ingredients in a vacuum bag and seal.
-Cook in a Sous vide water bath at 75ºC for 25 minutes.
-Open the bag, take out the chicken breast and pat dry.
-Place skin side down in a hot pan and sear, till skin is golden brown.
Seared forest mushrooms and puree
100g oyster mushrooms
100g Portobello mushrooms
100g oyster mushrooms
100ml oil
4 cloves of garlic
Sprigs of thyme
Salt to taste
Pepper from the mill
-Sear the mushrooms individually on high heat with oil, thyme and garlic.
-Mix together.
-Take half the mixture and puree.
Fried artichokes
150g Artichokes in oil
150g cornflour
Oil to deep fry
-Dust the artichoke in corn flour
-Deep fry in oil
To assemble
-Baby spinach
-Porcini dust
-Truffle oil
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