Wild garlic mousse with roasted chicken filet

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the chicken fillets, dab dry and cut a pocket lengthwise into each fillet. Press 2 slices of ham into each fillet and pin it with small wooden skewers or roulade needles. Scrape the potatoes, wash them thoroughly, cover them and cook them in little boiling salted water for about 20 minutes. Peel and finely dice the onion. Wash the wild garlic, dab dry and cut off the stems. Cut leaves into strips.

2. 2

   Heat the fat in a pot and fry the onion in it. Add flour, sweat briefly and gradually pour on the stock while stirring. Bring to the boil and simmer for about 5 minutes. Stir in between. Whip cream until stiff and chill. Heat the oil in a pan and fry the chicken fillets for 10-12 minutes, turning them until golden brown. Season with salt and pepper, remove from the pan and wrap in aluminium foil. Leave to rest for about 5 minutes. Add wild garlic leaves, except for 2 tablespoons, to the hot sauce and leave to stand for about 1 minute. Add half of the cream and puree the wild garlic in the sauce. Season the sauce to taste with salt and pepper and fold in the remaining cream and wild garlic strips. Drain the potatoes and let them steam off briefly.

3. 3

   Leave to rest for about 5 minutes. Add wild garlic leaves, except for 2 tablespoons, to the hot sauce and leave to stand for about 1 minute. Add half of the cream and puree the wild garlic in the sauce. Season the sauce to taste with salt and pepper and fold in the remaining cream and wild garlic strips. Drain the potatoes and let them steam off briefly. Remove the skewers from the chicken fillets and cut the fillets into slices. Arrange on plates together with the potatoes and the wild garlic sauce. Serve garnished with wild garlic buds as desired

Nutrition Facts

KCAL
640 kcal

CARBS
31 g

FATS
37 g

PROTEINS
42 g