Bresse Chicken Breast with Egg and Seared Langoustine Recipe
Flavors of Lyon
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Rising time for the dough: About 1 hour
Cooking time: 20 minutes
Difficulty: Average
Ingredients
For 4 servings
- 1 Bresse chicken breast
- 250 g (9 oz.) 16/20 langoustines (3 per person)
- 4 fresh chicken eggs
Brioche
- 500 g (18 oz.) flour
- 6 eggs
- 150 g (5 oz.) sugar
- 250 g (9 oz.) butter
- 8 g (1/3 oz.) yeast
- 100 ml (6 Tbsp.) milk
- salt
Garnish
- shallot and confit garlic
- 8 green asparagus spears
- little chanterelles
- petals of sundried tomato
Langoustine jus
- langoustine heads
- 4 tomatoes
- tomato concentrate
- butter
- cognac
- salt/pepper
- garlic/thyme
Method
Brioche
- In a bowl, combine the flour, sugar and salt; add the butter and eggs.
- Dissolve the yeast in the milk and incorporate into the flour mixture. Let rise in a warm place for about 1 hour.
- Form the dough into a loaf, place in a rectangular loaf pan and bake at 180° C (350° F) for 20 minutes.
- Cut 4 sticks, 4 cm x 15 cm (1 1/2" x 6").
Langoustine jus
- Color the langoustine heads in a large braising pot; add the g.a., garlic and thyme.
- Crush the heads with a rolling pin; add the butter and allow to caramelize.
- Flambé with cognac; deglaze with white wine, then add the tomatoes and tomato concentrate. Heat to a simmer.
- Just before serving, strain and reduce. Correct the seasoning.
Garnish
- Wash and sauté the mushrooms.
- Blanch the asparagus. Cut off the heads and finely dice the stems. Set aside one-quarter of the mushrooms and dice the rest.
- Combine the asparagus stems and diced mushrooms, the chopped confit shallots and confit garlic and the finely diced dried tomato.
- Season everything. Arrange on the brioche sticks that have been lightly toasted.
Presenation
- Cook the eggs in simmering water for 5 minutes. Refresh in cold water and peel.
- Reheat just before serving. Place one egg per plate at the end of a brioche stick.
- Peel the seasoned langoustines and sear them quickly. Place 3 langoustines on the brioche stick; in the center place an asparagus tip and/or a mushroom.
- Slice the chicken breast and place it on the plate (see photo). Garnish with a drizzle of jus.
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