Gastronomixs

Black-leg chicken with celeriac and truffle

Our guest chef this month is Edwin Kats of Noble* restaurant in 's-Hertogenbosch. Edwin has already built an impressive career for himself. When he was 25, he was the youngest chef to be awarded the title SVH Meesterkok (SVH master chef), the highest title a Dutch chef can be awarded. He has worked for restaurants such as De Swaen, Vermeer, and La Rive as well as gaining experience in restaurants abroad. In 2008 he started working for InterContinental Hotels as executive chef and was responsible for the culinary operations of hotels in Lebanon and China. Since 2013 he has been putting this international experience to use in his own restaurant. In 2016 Noble was awarded its first Michelin star. Edwin has also brought out two books, including Het groot culinair croquettenboek (The Big Book of Croquettes).

In his kitchen, Edwin creates smaller dishes that can be shared by his guests. He cooks with global influences and subtle flavour combinations, using pure ingredients and authentic methods. He is currently working on a new concept: Noble Kitchen. This restaurant, which seats 80, will be opened in spring 2018 on a golf course just outside 's-Hertogenbosch. His second restaurant will be based on a different concept in which the food will feature more Asian influences.

Creation by Edwin Kats, Noble*, ‘s-Hertogenbosch.

Black-leg chicken with celeriac and truffle

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

black-leg chicken

20

g

egg

25

g

cream

5

g

breadcrumbs

 

 

fresh winter truffle, in slices

15

g

shallots

25

g

white wine

600

ml

poultry stock

20

g

cubed butter (chilled)

15

g

truffle jus

2

tbsp

hazelnut oil

8

g

truffle, finely chopped

16

 

marloeskes (small onions)

10

g

butter

20

g

poultry stock

8

slices

celeriac, pickled and cut into circles

8

crisps

celeriac

16

leaves

land cress

12

g

truffle, shaved

Preparation method: black-leg chicken rouleau
  • Remove 80g of meat from the leg and grind into mince in the blender.
  • Blend the mince with the egg and breadcrumbs until smooth.
  • Add the cream at the end and blend again until you have a smooth farce.
  • Remove the breasts from the poultry and remove the skin.
  • Spread the insides of the breasts with the farce and cover with the truffle slices.
  • Place the fillets on top of one another in opposite directions with the farce in the middle.
  • Roll up the fillets tightly in cling film to create a nice rouleau.
  • Cook the rouleau in a hot water bath at 58˚C for two hours.
  • Cool the rouleau over iced water and then cut into twelve uniform slices. 
Preparation method: poultry and truffle sauce
  • Gently fry the shallots in a little olive oil.
  • Add the wine and allow the mixture to reduce.
  • Add the poultry stock and cook until reduced to 1.5 litres.
  • Strain the sauce and mount with the chilled butter cubes, truffle jus, and hazelnut oil.
  • Stir the chopped truffle into the mixture at the end.
Finishing & presentation
  • Clean the marloeskes and braise them in the butter and poultry stock until done.
  • Place two slices of rouleau on a plate.
  • On top of the rouleau, arrange a few celeriac crisps and celeriac slices (approx. 3cm thick and cut out with a size 2 cutter).
  • Froth up the poultry and truffle sauce and drizzle over the entire dish.
  • Finish the dish with land cress leaves and shaved truffle.

Previous page