Chicken breast and vegetables
- 6 chicken breasts
- 6 carrots
- 1 leek
- 100g butter
- 2 eggs
- 80 ml Riesling
- 60 g sugar
- Pinch of cinnamon and nutmeg
- 900 g potatoes
- 60 g onions
- 18 g garlic
- 30 g flour
- 3 eggs
- 120 ml oil
- 1 bunch of parsley
- Salt, pepper, nutmeg
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:
- 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