Free Range Chicken Breasts Filled with Cep
From the one star french chef Patrick Asfaux
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- ecipe for 4 people
- 4 Free range chicken breasts, skinned
- 1 small Shallots
- 500 g Fresh ceps
- 500 g Fresh salsify
- 30 g Goose fat
- 2 dl Cep sauce
- 1 dl Double cream
- 1 tbs Potato starch
- 2 Egg yolks
- Salt & pepper
Progression
1) Open your chicken breasts to make a small bag with them. Season with salt and pepper and set aside in the fridge.
2) Peel the mushrooms and separate the top and feet of each cep. Then, cut the feet into small dices.
3) Pan fried the diced mushrooms with some goose fat. Add the finely chopped shallot and season with salt and pepper. Set aside in a warm place.
4) Slice your cep tops (1cm thick) and pan fry them with some goose fat. Season well with salt and pepper. Set them aside on some kitchen pepper.
5) In a bowl mix the cream and the potato starch. Mix well and add the egg yolks. Make sure that all the ingredients are well mixed.
6) In a sauce pan, cook the cream mixture along with the diced cep until it has reached an nice thick consistency. Make sure to stir all all time. set aside to cool down on a plate.
7) When, the cep stuffing has fully cool down, fill each chicken breasts with it. Wrap them in some cling film and steam them for 20 minutes.
8) Meanwhile, peel the salsify and, as you go, put them in some cold water with a bit of lemon juice.
9) Bring some water to the boil. Add a tablespoon of milk and some salt. Cut the salsify in pieces 5-6cm (2-2.5 inches) long and cook them for 10 minutes. When done, strain them and pan fry them with some goose fat until nicely coloured. Heat up the cep sauce as well as the slices of cep.
Arrangements
Remove the cling film from the chicken breasts and cut them in 3 pieces at an angle. Place them at the centre of each plates. Spoon a little cep sauce over them. Then, nicely place few cep slices over the chicken. On the side make three packets of salsify and spoon a bit of sauce around them.
This recipe will work well with breasts of guinea fowl, pheasant, quail or thin slices of veal.
2) Peel the mushrooms and separate the top and feet of each cep. Then, cut the feet into small dices.
3) Pan fried the diced mushrooms with some goose fat. Add the finely chopped shallot and season with salt and pepper. Set aside in a warm place.
4) Slice your cep tops (1cm thick) and pan fry them with some goose fat. Season well with salt and pepper. Set them aside on some kitchen pepper.
5) In a bowl mix the cream and the potato starch. Mix well and add the egg yolks. Make sure that all the ingredients are well mixed.
6) In a sauce pan, cook the cream mixture along with the diced cep until it has reached an nice thick consistency. Make sure to stir all all time. set aside to cool down on a plate.
7) When, the cep stuffing has fully cool down, fill each chicken breasts with it. Wrap them in some cling film and steam them for 20 minutes.
8) Meanwhile, peel the salsify and, as you go, put them in some cold water with a bit of lemon juice.
9) Bring some water to the boil. Add a tablespoon of milk and some salt. Cut the salsify in pieces 5-6cm (2-2.5 inches) long and cook them for 10 minutes. When done, strain them and pan fry them with some goose fat until nicely coloured. Heat up the cep sauce as well as the slices of cep.
Arrangements
Remove the cling film from the chicken breasts and cut them in 3 pieces at an angle. Place them at the centre of each plates. Spoon a little cep sauce over them. Then, nicely place few cep slices over the chicken. On the side make three packets of salsify and spoon a bit of sauce around them.
This recipe will work well with breasts of guinea fowl, pheasant, quail or thin slices of veal.
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