Canapé with Sous-Vide Chicken Fillet and Quail Egg

Preparation

Sous-Vide Chicken Fillet:

1. Wash the chicken fillet, dry with a paper towel, remove the film.
2. Pour soy sauce over the meat, marinate slightly if desired.
3. Place the chicken fillet in a special bag or baking sleeve, add garlic, rosemary, and thyme.
4. Release air from the bag, tie tightly.
5. Immerse the bag with meat in prepared water and place in the oven for 1 hour at 60°C.

Canapé:

1. Boil quail eggs for 2 minutes after boiling water, then cool and peel. Cut in half.
2. Slice the finished chicken fillet across the fibers into thin slices.
3. Place a small lettuce leaf on each TM "Aviant" crouton.
4. Top with a piece of chicken fillet rolled up, a half of a quail egg, and a piece of cherry tomato.
5. Fasten the ready canapés with a skewer.