Ingredients
500 g chicken fillets with skin
150 g Wheat semolina200 g ABC cheese
350 g romanesco broccoli
20 g Zik Zak mild 20 g Demi-glace sauce3 g honey
3 g salt
1 g Black pepper ground1 g bean sprout
1 g beet sprout
500 ml water
Preparation steps
Weight for 4 portions – 1,6 kg
Separate the skin from the chicken fillets in one piece. Place the skin in an oven heated to 100 °C and dry for approximately 2 hours, until the fat melts and the skin becomes completely crispy.
Cook the semolina in boiling water, stirring constantly. Remove from the heat and stir in ABC cheese mixing until you get a smooth and creamy mixture.
Blanch Romanesco broccoli and immediately after blanching, remove and briefly refresh it in cold water.
In a bowl, mix Zik Zak sauce with a little honey and salt.
Prepare the demi-glace sauce according to the instructions printed on the packaging.
Season the chicken fillet with salt and pepper and cook them in a pan, and before serving, cut each fillet in half.
Spread the semolina on the plate as a base. Place half of the chicken fillet in the center, and arrange the broccoli and chicken skin chips around it.
Finish the dish by adding Zik Zak and demi-glace sauce, and garnish with fresh herbs if desired.
Tip
To give the sauce a deeper and richer flavor, you can reduce it with 0.5 liters of red wine. The wine is cooked until it reaches a syrupy consistency, then it is stirred into the Demi glace sauce.