Chicken breast with Sabayon made with Riesling, Gromperekichelcher and leek-carrots
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
- 30 g flour
- 3 eggs
- 120 ml oil
- 1 bunch of parsley
- Salt, pepper, nutmeg
Instructions
For the Gromperekichelcher :
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Peel and rinse the potatoes before grating them thinly.
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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.
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Season the mixture with salt, pepper and nutmeg.
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Add the flour and stir until everything is mixed.
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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 :
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First, separate the egg yolk from the egg whites.
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Add the white wine Riesling to the egg yolks and mix with a whisk.
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Fold in the sugar and cook the sauce in a bain-marie under constant whisking until frothy.
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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:
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Cut the leek and the carrots according to your liking.
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Blanch the vegetables in salt water for 1-2 minutes and then rinse in cold water. The vegetables should still be crunchy and firm.
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Melt the butter in a pan and brown the vegetables until the water is gone and the vegetables are transparent.
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Season the vegetables with salt and pepper.
Serve everything on a plate.
Recipe : NATURATA Bio-Restaurant & Café
