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Remove fillets from the carcass and roll into beautiful rolls approximately 4 cm in diameter and rotate at 63 ° C for 25 minutes.

 

Clean the skin and place it between sheets of paper on plates with brick and baking in the oven at 160c for about 3 hours until they are pretty crisp. Make the raviol's stuffing is blend cheese blend with the spinach...

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Remove fillets from the carcass and roll into beautiful rolls approximately 4 cm in diameter and rotate at 63 ° C for 25 minutes.

 

Clean the skin and place it between sheets of paper on plates with brick and baking in the oven at 160c for about 3 hours until they are pretty crisp. Make the raviol's stuffing is blend cheese blend with the spinach cream.
 
Chicken panade freeze-dried chanterelles mix with breadcrumbs and freeze-dried parsley.
 
Pane a daslook leaf in fish baking brackets (30 gr fishblend with 45 gr water).
 
Glaceer jus for the rouleau base chicken light 10 kg of chicken carcasses put on bouquet with extra celery, mushroom, 4 color pepper. Reduce this fund to the desired thickness.
 
Stir the morilles with butter, some poultry fond, shalot.
 
Morille foam, make the carcass with legs a nice fond, pass and add the dried morilles and let pull sauce pass and assemble with cream fraiche and butter

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Ingredients 4 persons
  • INGREDIENTS
  • 1 black leg chicken
  • 12 beautiful morilles
  • Ravioli paste 200 gr
  • 80 gr messenger clay sauce
  • 45 gr of spinach cream
  • SAUCE
  • 25 dried morilles
  • 3 dl poultry fond
  • 45 gr cream fraiche
  • Daslook leaves
  • crispy chicken skin
  • Pair of tat soy leaves
  • fish flower
  • water.
Recipes. The Cook & Chef Institute