Cured chicken carpaccio and mustard seeds

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


 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.