Chicken Breast with Potato Roulade and Bean Shoot Puree

Preparation

1. Preheat the oven to 180 °C (air circulation).
2. For the potato roulade: whisk the QimiQ Cream Base with the egg yolks until smooth. Add the well squeezed potatoes and mix well. Add the melted butter and mix well. Add the flour and mix well until fully incorporated.

3. Whisk the egg whites with a pinch of salt until stiff and fold into the potato mixture.

4. Season to taste with the salt, pepper and nutmeg and spread onto a baking tray lined with baking paper. Bake in the preheated oven for approx. 10-15 minutes.

5. Sauté the red onion in hot olive oil. Add the mushrooms and roast until the liquid has evaporated. Add the remaining ingredients and mix well. Season to taste and allow to cool.
6. Distribute the mushrooms onto the potato base and roll into a roulade. Allow to chill well.
7. For the bean shoot puree: blend the warm bean shoots with an immersion blender until smooth. Add the QimiQ Cream Base and mix well.
8. Add the butter and pumpkin seed oil and mix well. Season to taste with salt, pepper and nutmeg.
9. Season the chicken breast fillets with salt and pepper. Pan fry in hot oil on both sides and finish the cooking process in the oven at 160 °C for approx. 10 minutes.
10. Slice the potato roulade and pan fry in butter on both sides.
11. Serve the chicken breast fillets with the potato roulade and bean shoot puree.