Lumagorri free range chicken breast, derio cabbage foam, beetroot and spinach fries

Ingredients
Elaboration
Nutritional information

30 min

Type of dish: Finger foods

Temperature: Hot

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Chicken breast 0.233 kg

Black peppercorns 0.333 g

Thyme 0.333 g

Table salt 1.667 g

Fresh beetroot 0.067 kg

Spinach 0.025 kg

Hot cabbage foam 0.167 l

Ingredients for Hot cabbage foam (0.167 l)

Potatoes 0.033 kg

Cabbage 0.05 kg

Cream 0.042 l

Water 0.033 l

Xantana rubber 1.667 g

Olive oil 0.012 l

Table salt 1.667 g

Elaboration

To cook the breast:

Fillet the chicken breast.
Season with salt, pepper, virgin olive oil, thyme leaves and wasabi mustard sprouts.
Vacuum the chicken breast.
Cook at 65 ºC for about 45 minutes.
Set aside. It will be grilled before plating.

To make the cabbage foam

To prepare the red beetroot:

Boil the red beetroot and make balls with an apple corer.

To decorate:

Fry the spinach leaves at low heat so that they stay green and crispy.

PLATING

Grill the breast on the griddle.
Slice the chicken breast.
Make a round of cabbage foam.
Place two slices of chicken breast over the foam.
Place a ball of red beetroot on each slice of chicken breast.
Decorate with some fried spinach leaves.

Nutritional information (1 portion)

Energy

113.52

kcal

Carbohydrates

2.49

Proteins

11.04

Lipids

6.52

Fiber 0.98 g

Saturates 2.46 g

Monounsaturated fatty acids 3.24 g

Polyunsaturated fatty acids 0.52 g

Cholesterol 41.38 mg

Calcium 21.27 mg

Iron 0.86 mg

Zinc 0.45 mg

Vitamin A 51.25 ug

Vitamin C 12.09 g

Folic acid 28.62 ug

Salt (Sodium) 312.41 mg

Sugars 1.36 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.