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
1/2 broccoli 
Smoked sea salt
Chili powder
Pepper, fresh
Soy Sauce
Delicacy onions (or shallots)
Walnuts, a handfull
​100 grams of fresh butter
1 can of corn (Green giant)

Turn the oven to 250 degrees using the grill function.
Chop the carrots into quarters, leaving the peel on if the carrots are in season. Cut broccoli into small bouquets and onions into halves. Splash some olive oil, chili powder, smoked sea salt and fresh ground pepper onto it all. Massage well. Roast carrots and onions for about 15 minutes. Add broccoli for the final five minutes.
Boil water with salt. Add the corns and set aside for a couple of minutes. Drain the water.


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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.
Enjoy! :)