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

By Chef de Cuisine Nigel Lobo

Chicken Breast

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

Sous Vide Belgian Endive

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

Jerusalem Artichoke Puree

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

Cider Butter

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

To Assemble

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