Slow cooked chicken ballotine, zucchini ribbons and tiny potatoes.
I wanted something more visual than usual.
The zucchini was super easy and only took 30sec of blanching before assembly.
The chicken was cooking sous-vide style
Then I briefly grilled it
And made the sauce using my frozen chicken fond
And voila :)
At some point I’ll need to buy additional plates because it’s becoming quite repetitive to always plate using the same…
3 replies
Love the plating.
Sous vide chicken is a revelation. Being able to safely cook chicken to temperatures as low as around 135F absolutely transforms it. It's like slicing into fillet mignon. I've done sous vide chicken you can cut with a spoon. Beautiful stuff.
Beautiful implementation!
Ill have to experiment making zucchini like that
For the zucchini’s I tried the mandoline, knife and potatoes peeler; go for the peeler. Don’t bother with the mandoline unless you have maybe a high quality one.
Use quality olive oil because that’s basically all the taste you’ll have on them.
Serve them room temp or slightly higher but don’t go re-heating them too hot otherwise it’s all turning to mush.