For 4 people
- 120 g Comté
- 2.5 g agar-agar powder
- 10 cl Yellow Wine
- 2 Jerusalem Artichokes
- 800 g Chicken Breast (200 g per person)
Recette : Blancs de poularde, gelée de Vin Jaune, topinambours et ComtéChicken Breast
Yellow Wine Jelly, Jerusalem Artichoke and ComtéChosen cerefully
The ingredients
Made with passion
The preparation
Recette : Blancs de poularde, gelée de Vin Jaune, topinambours et Comté45 minutes Moyen Budget Moyen
- Preparing the ‘poularde’ chicken:
Cook the chicken breast until sealed.
Put aside in the oven at a temperature of 60°C. - Preparing the Jerusalem Artichokes and Comté:
Boil the Jerusalem artichokes in salted water for 10 min and then cut them into small pieces.
Cut the Comté into small cubes and mix with the Jerusalem artichokes.
Add a pinch of salt and heat for 30 seconds. - Preparing the Yellow Wine Jelly:
Mix the agar-agar and Yellow Wine and bring to a boil.
Pour the mixture into a container, then place this container in a bigger one filled with water and ice cubes, until the mixture forms a jelly (around 1 minute). Cut the jelly into small pieces. - Finishing touches and presentation:
Place the Jerusalem artichoke and Comté in the middle of the plate.
Add the pieces of jelly on top.
Slice the ‘poularde’ chicken and place it on top of the preparation.
On mets l’ambiance
Dans votre cuisine
Cassius – Toop Toop
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