Mille Feuille of Baby Rocket and Beetroot in Fresh Orange Vinaigrate Recipe
Ingredients
| Chicken | 50 Gram | |
| Rocket leaves | 10 Gram | |
| Beetroot | 1 | |
| Orange | 2 | |
| Pecan nuts | 3 | |
| Pear | 1 | |
| Sugar | 20 | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Olive oil | 10 |
Directions
Finely slice the pear into thin discs and dip into sugar syrup.
Slow bake the pear discs in between silicon sheets in the oven at 90 degree C approx.,until crisp.
Prepare a vinaigrate of freshly squeezed orange juice ,salt,pepper and olive oil.
Peel the beetroot and use a zester to get fine juliennes,place in water.
Mix together the beetroot,baby rocket and vinaigrate.
Assembly:
Place a round mould in the centre of the place.
Prepare layers of the mixed salad staring and ending with the pear discs and demould.
Sear the chicken supremes in rolls and place in three angles near the salad.
Add crushed pecan nuts to the vinaigrate and drizzle around the plate.
Slow bake the pear discs in between silicon sheets in the oven at 90 degree C approx.,until crisp.
Prepare a vinaigrate of freshly squeezed orange juice ,salt,pepper and olive oil.
Peel the beetroot and use a zester to get fine juliennes,place in water.
Mix together the beetroot,baby rocket and vinaigrate.
Assembly:
Place a round mould in the centre of the place.
Prepare layers of the mixed salad staring and ending with the pear discs and demould.
Sear the chicken supremes in rolls and place in three angles near the salad.
Add crushed pecan nuts to the vinaigrate and drizzle around the plate.
Chef
