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 crustaceans
Traces of crustaceans
Traces of eggs
Traces of eggs
Traces of fish
Traces of fish
Traces of gluten
Traces of gluten
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Traces of sulfites
Traces of sulfites
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.