Wednesday, June 14, 2006

Chicken stuffed with trout

The combination of tastes from the chicken and the trout is quite surprising, they complement each other well. For the sauce, instead of cress you can use flat-leaf parsley. Also if you can't steam cook, you can simply poach the chicken in water with a little chicken stock.

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Preparation : 35 minutes
Ingredients pour 4
4 chicken breasts
1 bouquet of cress of flat-leaf parsley
2 shallot onions
100 gr of butter
150 gr double cream
1 chicken stock cube or 100 ml of stock
1 trout fillet, or salmon or crayfish tails
Salt and pepper
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  • Cut into the sides of the chicken breast and open and flatten them. They must be thin.
  • Remove the skin from the trout, and cut into slices to be placed in the centre of the chicken. Season with salt and pepper.
  • Fold over to close the chicken, and wrap up in film so as to ensure that no humidity will enter the parcels during cooking.
  • Steam cook or poach the chicken for around 8 minutes.
  • Peel and finely chop the shallot onions, and sweat them in butter.
  • Add the double cream, salt and leave to reduce on a low heat.
  • Boil 100ml of chicken stock, and poach the cress (or parsley) in it. Mix with a mixer.
  • Add this liquid to the onion and cream preparation, and reduce. Then off the heat, melt in the butter.
  • Serve the sliced chicken covered in the sauce, decorate with herbs, accompanied for example by rice or broccoli.

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