Lumagorri (free range) chicken breast with wasabi mustard foam and red gomasio

90 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
Allergens:
Eggs
Eggs
Milk
Milk
Mustard
Mustard
Nuts
Nuts
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of gluten
Traces of gluten
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Thyme 0.333 g
Label eggs (XXX) 0.333 ud
Poultry stock 0.033 l
Mostaza wasabi 3.333 g
Xantana rubber 0.667 g
Tabasco 0.333 ml
Parmesan cheese 0.012 kg
Table salt 1.667 g
Hazelnuts 0.017 kg
Sweet paprika 0.333 g
Butter 0.002 kg
Microbrotes de guisante 3.333 g
Onion 0.002 kg
Carrots 0.001 kg
Green leek 0.013 ud
Poultry carcasse 0.007 kg
Water 0.033 l
Elaboration

For the chicken breast:

  • Separate the breasts from the chicken.
  • Season with salt, pepper, virgin olive oil, a sprig of thyme and some wasabi mustard microsprouts.
  • Vacuum pack.
  • Cook at 65º C for approximately 45 minutes.
  • Set aside for grilling before plating.

For the wasabi mustard foam:

  • Poach an egg at a low temperature for 22 minutes at 65 ºC.
  • Prepare a substantial amount of poultry stock.
  • Place the freshly poached egg in a blender glass along with 100 ml of warm poultry stock, 100 ml of sunflower oil, 2 g of xanthan, 10 g of wasabi mustard microsprouts, a few drops of tabasco and 35 g of grated parmesan cheese.
  • Beat until smooth.
  • Place in a siphon.

For the red gomasio:

  • Crush the roasted hazelnut with salt, paprika and butter until it is reduced to a powder.
  • For decoration:
  • Select oxalis flowers, wasabi mustard microsprouts, and/or pea microsprouts .
  • Make artichoke chips.

SET UP

  • Brown the breast on a griddle.
  • Carve the breast into slices.
  • Pour over a little wasabi mustard foam.
  • Place two slices of breast on the foam.
  • Place a gomasio ball on each of the breast slices.
  • Add the golden artichoke and decorate with the microsprouts and flowers.
Nutritional information (1 portion)
Fiber 1.5 g
Saturates 3.03 g
Monounsaturated fatty acids 9.11 g
Polyunsaturated fatty acids 5.29 g
Cholesterol 50.53 mg
Calcium 56.33 mg
Iron 1.1 mg
Zinc 0.64 mg
Vitamin A 31.72 ug
Vitamin C 4.24 g
Folic acid 26.07 ug
Salt (Sodium) 224.57 mg
Sugars 0.75 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.