Lumagorri (free range) chicken breast with wasabi mustard foam and red gomasio

For the chicken breast:

• Separate the breasts from the chicken.
• Season with salt, pepper, virgin olive oil, a sprig of thyme and some wasabi mustard microsprouts.
• Vacuum pack.
• Cook at 65º C for approximately 45 minutes.
• Set aside for grilling before plating.

For the wasabi mustard foam:

• Poach an egg at a low temperature for 22 minutes at 65 ºC.
• Prepare a substantial amount of poultry stock.
• Place the freshly poached egg in a blender glass along with 100 ml of warm poultry stock, 100 ml of sunflower oil, 2 g of xanthan, 10 g of wasabi mustard microsprouts, a few drops of tabasco and 35 g of grated parmesan cheese.
• Beat until smooth.
• Place in a siphon.

For the red gomasio:

• Crush the roasted hazelnut with salt, paprika and butter until it is reduced to a powder.
• For decoration:
• Select oxalis flowers, wasabi mustard microsprouts, and/or pea microsprouts .
• Make artichoke chips.

SET UP

• Brown the breast on a griddle.
• Carve the breast into slices.
• Pour over a little wasabi mustard foam.
• Place two slices of breast on the foam.
• Place a gomasio ball on each of the breast slices.
• Add the golden artichoke and decorate with the microsprouts and flowers.