Finn-Erik Cooks: Tarragon chicken with baked carrot puré, smashed corn and soy sauce butter
Recipe below video. All my recipes er for two.
300 grams of chicken filet
Handfull of French tarragon
Couple of fresh carrots
Smoked sea salt
Delicacy onions (or shallots)
Walnuts, a handfull
100 grams of fresh butter
1 can of corn (Green giant)
Make the soy sauce butter by melting butter on medium heat in a casserole. When it starts to foam and you see that the milk proteins have turned brown, add about 1 dl of soy sauce. Throw in crushed walnuts and set aside.
Cut each filet into 3. Spice them with smoked sea salt, fresh ground pepper and chili powder. Fry in hot pan using olive oil. Add fresh tarragon when you turn the filets.
Make puré out of carrots and corn; separate. Use a handblender or a regular blender.
Plate the dish starting with the carrot puré. Spread it nicely out. Place chicken on top. Add your smashed corn, onions and broccoli. Finish of by adding soy sauce butter on top of the filets. Enjoy with a Pinot Noir from Burgundy, an Italian rosé made from Nebbiolo grapes or a rich Chenin Blanc from South Africa.
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