planted.chicken Fillet in batter with mushrooms and seasonal vegetables

Duration: 45 min

Level: Medium

Made by: Damien Germanier, 1* Michelin chef

Ingredients

For how many people?

planted.chicken Filet Nature

150g

Mushrooms (for the filling)

500g

brown mushrooms (for the sauce)

Shallot

Garlic cloves

Thyme

1 TBSP.

chopped flat-leaf parsley

cooked kale or chard leaves

Puff pastry

400g

Parsnips (or seasonal vegetables such as pumpkin or carrots)

1 TBSP.

Tomato paste

Products in this recipe

planted.chicken

Fillet nature

Size

3,49 €

19,39 €per 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

3,49 €

Preparation

Mushroom filling

Set aside a few mushrooms
Sauté the rest of the mushrooms with oil, ½ shallot, 1 clove of garlic and thyme.
Pouring
Add chopped flat-leaf parsley

Pithivier

Salt and planted.chicken Quickly fry fillet in oil
Add remaining shallots and garlic
Allow to cool
Place the mushroom filling on the planted.chicken Place fillet
Roll each fillet in a kale leaf
Wrap the whole thing with puff pastry and seal the edges with water
Let rest in a cool place for 1 hour.
Bake for 12 minutes at 220° degrees

Parsnip puree

Set one parsnip aside.
Cook parsnip with a little water to cover (about 10 minutes).
Salt and finely mash with a dash of olive oil.

Vegetables

Cut the remaining parsnips and mushrooms into strips
Lightly salt
Sauté with olive oil and a clove of garlic (cook over low heat for a few minutes).

Café de Paris Sauce

Cut mushrooms and fry in oil
Add 1 tablespoon tomato paste
Deglaze with red wine
Cover with water and simmer for 20 minutes, then drain and reduce to desired consistency.

Sideboards

Arrange the vegetables on the parsnip puree and serve with the planted.chicken fillet in batter with sauce.

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