Gastronomixs

Stuffed chicken fillet with peas and sweetcorn

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Stuffed chicken fillet with peas and sweetcorn

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Ingredients

10

 

chicken fillets

100

g

peas, cooked

100

g

sweetcorn, cooked

100

g

mature cheese

2

 

egg yolks

As needed:

 

salt and pepper

As needed:

 

transglutaminase

Preparation method

  • Cut the tenderloin from the fillet and remove the tendon.
  • Push through the mincer with the peas, sweetcorn, and mature cheese.
  • Mix the mince with the egg yolks and season to taste with salt and pepper.
  • Butterfly the fillet to create one flat fillet.
  • Sprinkle with salt and pepper and transglutaminase if needed.
  • Spread the mince over the fillets and fold closed.
  • Roll up the chicken tightly in the cling film.
  • Cook in a steamer oven at 65°C until it reaches a core temperature of 63°C. Brown all over if desired.
  • Allow to cool or serve immediately, cut into slices.

Serving suggestions

  • In a composition with components of smoked bacon and Parmesan.
  • In a composition with components of fresh peas, fennel, and chorizo.

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