Organic chicken cep mushrooms and foie gras galantine salad

60 min
Type of dish: Birds, Salads
Temperature: Cold
Allergens:
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of eggs
Traces of eggs
Traces of fish
Traces of fish
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Elaboration

For the chicken galantines:

  • Prepare a dark poultry stock. Bone the chicken completely and divide it into 4 (2 breasts and 2 thighs).
  • Flatten the meat, season it and add some filling.
  • The filling: a piece of foie gras and a stick of boiled carrot or other vegetables. Wrap the stuffed chicken several times with film, forming a tight cylinder.
  • Gently boil for 25 minutes.

For the garnishing:

  • Fillet the mushrooms and confit them.
  • Prepare the bouquetiere of fresh vegetables.

For the sauces:

SET UP

  • Cut the chicken, each cylinder into about 12 slices. Per serving: 8 slices, 4 breast and 4 thighs interspersed.
  • Place the garnish next to the chicken, the bouquetiere of vegetables and the filleted mushrooms.
  • Add the emulsified Sauce to the mushrooms, the bordeleise sauce to the chicken and the bouquetiere with the vinaigrette.
  • Decorate with chives.
Nutritional information (1 portion)
Fiber 2.98 g
Saturates 15.07 g
Monounsaturated fatty acids 35.89 g
Polyunsaturated fatty acids 7.44 g
Cholesterol 246.01 mg
Calcium 81.08 mg
Iron 4.95 mg
Zinc 2.39 mg
Vitamin A 2538.81 ug
Vitamin C 21.14 g
Folic acid 82.14 ug
Salt (Sodium) 739.41 mg
Sugars 3.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.