Ingredients
For sous-vide chicken fillet:
- chicken fillet;
- soy sauce;
- garlic;
- rosemary;
- thyme.
For decoration:
- quail eggs;
- lettuce leaves;
- cherry tomatoes.
Preparation
Sous-Vide Chicken Fillet:
- Wash the chicken fillet, dry with a paper towel, remove the film.
- Pour soy sauce over the meat, marinate slightly if desired.
- Place the chicken fillet in a special bag or baking sleeve, add garlic, rosemary, and thyme.
- Release air from the bag, tie tightly.
- Immerse the bag with meat in prepared water and place in the oven for 1 hour at 60°C.
Canapé:
- Boil quail eggs for 2 minutes after boiling water, then cool and peel. Cut in half.
- Slice the finished chicken fillet across the fibers into thin slices.
- Place a small lettuce leaf on each TM "Aviant" crouton.
- Top with a piece of chicken fillet rolled up, a half of a quail egg, and a piece of cherry tomato.
- Fasten the ready canapés with a skewer.
Video with Chef's comments on this recipe