Ingredients for 2 people
For the cured chicken
- 1 chicken breast of approx. 200 g
- 250 g coarse salt
- 50 g sugar
- 8 g dried herbs (thyme, bay, rosemary, oregano)
- 6 broken fennel seeds
- 1 broken clove of garlic
For the mustard seeds
- 50 g black mustard seeds
- 25 g sugar
For the herb salad
- 5 g baby spinach leaves
- 10 g lamb’s lettuce
- 5 g fresh fennel sprouts
- 5 g alfalfa sprouts
- 3 cherry tomatoes
- Strips of flavoured bread
For the turmeric paint
- 10 g turmeric powder
- 20 g olive oil
- Reduced balsamic vinegar
Instructions
For the chicken breast
- Put half the salt with the herbs inside and at the bottom of the bag, with the bag lying flat.
- Place the chicken breast inside and add the remaining salt with herbs on top, adding the broken garlic and then creating the vacuum.
- Marinate in the bag for 6 hours.
- When ready, open the bag, remove and rinse in cold water, then dry and slice in the style of carpaccio with the help of a meat slicer, add the olive oil and set aside until ready to serve.
For the mustard seeds
- Bring a pan of water to the boil, and when it is boiling add the sugar with the seeds, cook for 10 minutes, cool and set aside.
For the salad
- Mix all the ingredients, add the vinaigrette to taste and place on the plate.
For the turmeric paint
- Mix the oil with the turmeric powder and set aside.
For plating up
- Place the marinated chicken breast, a few sprouts of salad and a line of turmeric with a few drops of reduced balsamic vinegar.
- Finish by adding a few quenelles of mustard seed.
Enrique Fleischmann’s Notes
Important points regarding the SOUS-VIDE in this recipe
- Here we use the SOUS-VIDE as a tool to dehydrate and marinate in a shorter time than usual, which for certain recipes allows us to gain time without losing quality.
- In this case, the vacuum technique allows us to reduce the dehydration time of the chicken by almost 50%, resulting in a better blending of the aromas and a uniform curing.
