Chicken Roulade on Truffle Sauce, Yuca Fries &
Asparagus Beignets
Ingredients (serves:
10)
10 pc White Toque Brick Dough
40 pc White Toque Yuca Fries
1 lb White Toque Spinach
2 pc Chicken Breasts
30 pc White Toque 7" Asparagus
1 lb White Toque Forest Mushrooms 1 oz
White Toque Truffle Butter
3 oz Sun-dried Tomato Pesto
1 oz Heavy Cream
5 oz Demi Glaze
6 tbsp Port Wine
Olive Oil
Canola Oil
Bread Crumbs
2 Egg Whites
3 Shallots
Butter
Garlic
Method
Sauté the mushrooms with the shallots and butter until the eater
evaporates. Chop the preparation into a dexelle and let cool.
Sauté the spinach with butter and garlic. Let cool.
Slice each chicken breast into 5 strips and sauté them until they
are half cooked.
On each brick dough, place a row of spinach, then chicken and top
with the mushroom duxelles. Finish with a layer of the tomato pesto
mixed with heavy cream.
Roll the brick dough over the preparation and bake until golden
brown.
Deep fry the Yuca and asparagus previously coated with egg whites
and bread crumbs.
Cut the chicken roll into 3 pieces and display over the sauce. Then
garnish with Yuca and asparagus beignet.
Sauce: Port wine reduction and demi glaze; finish with
truffle butter
