Roasted chicken croquette with lettuce leaf emulsion (TAPA)

60 min
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Mustard
Mustard
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
White wine 0.015 l
Plain flour 0.015 kg
Eggs 0.6 ud
Breadcrumbs 0.02 kg
Micromesclun, bag 2.0 g
Plain flour 0.028 kg
Margarine 0.028 kg
Ground white pepper 0.4 g
Ground nutmeg 0.4 g
Table salt 2.0 g
Elaboration
  • Croquette:
    • Season and grease the chicken, place them on baking sheets. Roast at 180°C until fully cooked.
    • Prepare the béchamel sauce for the croquettes.
    • Bone the chicken, removing the skin. Chop the meat and set aside. Deglaze the roasting juices with the white wine.
    • Add the meat and the resulting deglazing to the béchamel sauce.Transfer to a greased gastronorm, wrap the skin, and chill.
    • Shape into balls (25g) and coat in breadcrumbs (two times)
  • Emulsion:
    • Blanch the lettuce hearts and refrigerate.
    • Blend in a Thermomix at full power with the xanthan gum and vinegar until a fine cream is obtained; emulsify with the extra virgin olive oil at medium speed. Season with salt.
    • Reserve in a bottle.
  • Serving:
    • Fry in sunflower oil (180°C) and remove to absorbent paper.
    • Arrange the lettuce leaf emulsion on an appetizer plate, top with the croquette, and garnish with the sprouts.
Nutritional information (1 portion)
Sugars 2.2 g
Salt (Sodium) 317.74 mg
Folic acid 9.22 ug
Vitamin C 0.72 g
Vitamin A 74.31 ug
Zinc 0.49 mg
Iron 0.6 mg
Calcium 60.81 mg
Cholesterol 50.48 mg
Polyunsaturated fatty acids 5.45 g
Monounsaturated fatty acids 7.32 g
Saturates 3.8 g
Fiber 0.52 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.