Thursday, March 14, 2013

Chicken Roulade with Lobster Mousse

I am on a roll at the moment. We are changing a lot of dishes on the menu, have new promotions coming up and therefore there is a lot of cooking and testing going on. I wanted to give you a very special recipe, something we actually did for the Valentines menu, but because I was so busy with other things had no time to make a blog about it.

It is a bit time consuming to make, but the result looks really stunning and is worth the effort. I wanted to create a stunning looking dish that amazes with its clear lines, classically and flavor.

Funny enough to combine lobster and chicken is nothing new, it has been done since 100 years by French chefs. The beauty of this combination is that both ingredients, as different as they are, the flavors just go wonderfully together.

I have then paired it with a simple potato gratin and fine green beans. A little chicken jus and the dish is finish.....ok, it is not that easy, but really worth the effort.

So here is the recipe
2 Chicken legs
250 Lobster meat
150 Salmon
300 Cream
10 Salt
3 Pepper

450 Green Beans
25 Butter
5 Garlic
10 Shallots
10 Salt
2 Pepper

250 Tomatoes
25 Olive Oil
5 Salt
1 Pepper

2 Potatoes
200 Milk
300 Cream
5 Nutmeg
10 Salt
2 Pepper
100 Parmesan


De bone the chicken legs and remove all skin
Flatten the legs a little
Blend Lobster meat and salmon in blender, add seasoning
The add ice cold cream, make sure everything stays cold
Take plastic wrap and spread it on your working place
Spread the mousse on the plastic
Then put one deboned leg on it
Roll it carefully and make a knot on each side
Make sure the plastic is nice and tight

Poach in water for 20 minutes at 85 C Cool down in the fridge
When using take the plastic off and fry in butter till golden brown, then finish off in the oven

Clean the beans and blanch, then fry with shallots and garlic, season to taste
Roast the tomatoes in the oven till semi dried

For the potato gratin boil up cream with garlic, onions salt, pepper and nutmeg
Cut the potatoes very thin, then add 2 layers of potatoes and then some of the flavored cream.
Repeat till you have a nice stack
Bake in the oven for 45 minutes at 180 C Cool the gratin down over night
The next day cut it in portions, sprinkle with Parmesan and heat up in the oven

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...