Himalayan Salt Baked Chicken Breast, Cider Butter, Jerusalem Artichoke Puree

By Chef de Cuisine Nigel Lobo

Chicken Breast

  1. Season the chicken breast with salt.
  2. Put it along with the rest of the ingredients in a vacuum bag and seal.
  3. Cook in a Sous vide water bath at 75ºC for 25 minutes.
  4. Open the bag, take out the chicken breast and pat dry.
  5. Place skin side down in and oven at 160ºC till skin is golden brown.

Sous Vide Belgian Endive

  1. Cut the endive in half and season with salt.
  2. In a vacuum pack bag, mix the rest of the ingredients and seal.
  3. Put the bag in boiling water for 17 minutes till tender.
  4. Remove and pat dry.
  5. Caramelize in a hot pan.

Jerusalem Artichoke Puree

  1. Peel the Jerusalem artichoke, place in a bowl with ice water, lemon juice and vinegar to prevent discoloration.
  2. Boil the Jerusalem artichoke in milk along with the bay leaf, peppercorn, garlic and salt.
  3. Blend and pass through a sieve.

Cider Butter

  1. Mix the cider and the chicken stock and reduce by 50 percent.
  2. Emulsify with cold butter.

To Assemble

  1. Place the Jerusalem artichoke puree on the base and drag it with a small offset palette knife.
  2. Cut the chicken breast through the center and place it on top of the puree.
  3. Cut the endive by two and place next to the chicken.
  4. Serve with cider butter.

Ingredients

For the Chicken Breast

  • 200g chicken breast with skin
  • 1pc bay leaf
  • 3nos black peppercorn
  • 10g Butter
  • Salt to taste
  • 1 sprig thyme
  • Medium vacuum bag


For the Jerusalem Artichoke Puree

  • 100g Jerusalem artichoke
  • 200ml milk
  • 2pc lemon
  • 1pc bay leaf
  • 5nos peppercorn
  • 2 crushed garlic cloves
  • 20 ml vinegar
  • Salt to taste


For the Sous Vide Belgian Endive

  • 1pc endive
  • 1 small bay leaf
  • 1pc crushed garlic
  • 150ml extra virgin olive oil
  • Salt to taste


For the Cider Butter

  • 50ml cider
  • 50ml chicken stock
  • 50ml cold butter


To Assemble

  • Baby spinach