Lumagorri free range chicken breast, derio cabbage foam, beetroot and spinach fries

30 min
Type of dish: Finger foods
Temperature: Hot
Allergens
Milk
Milk
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Thyme 0.333 g
Table salt 1.667 g
Fresh beetroot 0.067 kg
Spinach 0.025 kg
Hot cabbage foam 0.167 l
Elaboration

To cook the breast:

  • Fillet the chicken breast.
  • Season with salt, pepper, virgin olive oil, thyme leaves and wasabi mustard sprouts. 
  • Vacuum the chicken breast.
  • Cook at 65 ºC for about 45 minutes.
  • Set aside. It will be grilled before plating.

To make the cabbage foam   

To prepare the red beetroot:

  • Boil the red beetroot and make balls with an apple corer.

To decorate:

  • Fry the spinach leaves at low heat so that they stay green and crispy.

PLATING

  • Grill the breast on the griddle.
  • Slice the chicken breast.
  • Make a round of cabbage foam.
  • Place two slices of chicken breast over the foam.
  • Place a ball of red beetroot on each slice of chicken breast.
  • Decorate with some fried spinach leaves.
Nutritional information (1 portion)
Fiber 0.98 g
Saturates 2.46 g
Monounsaturated fatty acids 3.24 g
Polyunsaturated fatty acids 0.52 g
Cholesterol 41.38 mg
Calcium 21.27 mg
Iron 0.86 mg
Zinc 0.45 mg
Vitamin A 51.25 ug
Vitamin C 12.09 g
Folic acid 28.62 ug
Salt (Sodium) 312.41 mg
Sugars 1.36 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.