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QimiQ
Benefits
Longer presentation times without loss of quality
Enhances the natural taste of added ingredients
Creamy indulgent taste with less fat
Ingredients for 10 portions
10
Chicken breast fillets à 160 g
Salt and pepper
Vegetable oil,
to fry
For the potato roulade
80
g
QimiQ Cream Base
6
Egg yolk(s)
200
g
Floury potato(es),
cooked, peeled, squeezed
100
g
Butter,
melted
100
g
Flour
6
Egg white(s)
Salt and pepper
Ground nutmeg,
ground
130
g
Red onion(s),
finely sliced
60
ml
Olive oil
250
g
Mushrooms,
finely sliced
100
g
Shiitake mushrooms,
finely sliced
60
g
Flat-leaf parsley,
finely chopped
Thyme,
finely chopped
For the bean shoot puree
120
g
QimiQ Cream Base
440
g
Bean shoots,
cooked
30
g
Butter
30
ml
Pumpkin seed oil
Salt and pepper
Ground nutmeg,
ground
Method
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.
