Chicken maki roll with beet carpaccio and cepes mushrooms
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Cepes Mushrooms Ingredients 1 boneless, skinless chicken breast 8 pcs julienne carrot 2 pcs asparagus 6 pcs enoki mushroom 2 pcs fennel fronds 2 pcs julienne fennel stem 5 g dried trumpet mushrooms, ground 1 beet 1 oz. Truffle vinaigrette Preparation Instructions 1 Butterfly the chicken breast and pound with a mallet until about 1/4 inch thick. Season. Place the nori sheet on the chicken breast. Arrange the vegetables in the middle of the chicken breast leaving the asparagus tips and the fennel fronds sticking out of the ends a little. 2 Roll the chicken breast like a sushi roll, keeping all the ingredients in the middle of the roll and rolling it tightly. Roll the outside in the ground trumpet mushrooms and sear in a hot pan. Finish in the oven at 350 degrees for two to three minutes. Remove from the oven and slice. 3 Cook the beet in boiling salted water until soft in the middle. Remove and cool. Once cooled to at
Transcript of Chicken maki roll with beet carpaccio and cepes mushrooms
Chicken Maki Roll With Beet Carpaccio And Cepes Mushrooms
Ingredients
1 boneless, skinless chicken breast
8 pcs julienne carrot
2 pcs asparagus
6 pcs enoki mushroom
2 pcs fennel fronds
2 pcs julienne fennel stem
5 g dried trumpet mushrooms, ground
1 beet
1 oz. Truffle vinaigrette
1 nori sheet
Preparation Instructions1Butterfly the chicken breast and pound with a mallet until about 1/4 inch thick. Season. Place the nori sheet on the chicken breast. Arrange the vegetables in the middle of the chicken breast leaving the asparagus tips and the fennel fronds sticking out of the ends a little.2Roll the chicken breast like a sushi roll, keeping all the ingredients in the middle of the roll and rolling it tightly. Roll the outside in the ground trumpet mushrooms and sear in a hot pan. Finish in the oven at 350 degrees for two to three minutes. Remove from the oven and slice.3Cook the beet in boiling salted water until soft in the middle. Remove and cool. Once cooled to at least room temperature then slice very thinly on a mandolin.4Arrange the beets down the middle of the plate. Place the sliced chicken maki rolls along the middle of the beets. Drizzle the plate with the truffle vinaigrette and sautéed cepe mushrooms.
