Recipe: Poached chicken breast with asparagus mousse

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Make this delicious summer dish devised by Wayne Herrington, chef de partie at The Fox Inn, Bury St Edmunds

Ingredients
4 free range corn fed chicken breasts
300gms asparagus
2 free range eggs
50ml double cream
3 white onions
16 new potatoes
100ml white wine
Salt and pepper to taste
A little olive oil for cooking

For the sauce
100ml double cream
50ml white wine
2 shallots
10g chopped tarragon
Salt and pepper to taste

Method

Asparagus Mousse
Fill a pan with water and a pinch of salt and bring to the boil.
Once water is boiling add asparagus making sure water remains boiling and cook until tender.
Remove from pan, pat dry with a cloth and allow to slightly cool.
Place half the asparagus aside for use later and put the other half in a blender and blitz.
Add the eggs to the blender and blitz for 30 seconds then add the cream and blitz for a further 30 seconds.
Season to taste, remove from blender, put into a piping bag and place in fridge to cool.

Lyonnais Potatoes
Pre heat a pan to medium heat.
Finely chop the onions and put into pan with a dash of olive oil, cook on a medium heat until soft.
Add wine and cover, leave on a low heat for 50 minutes stirring occasionally.
Cook your potatoes in a pan of boiling water until soft, drain and cut into quarters.
Fry the potatoes in a pan with a little olive oil until golden add onions and cook for a further 3 mins then serve.
Chicken breast
With a small long knife make a hole through the length of each breast just big enough to put your finger in.
Fill the chicken breast with the asparagus mousse mixture.
Roll each chicken breast individually with cling film making sure it is tight and place in a pan of boiling water for approximately 20 mins.
Remove from cling film and slice ready to serve.

Tarragon sauce
Peel and dice the shallots, put into a pre heated pan with a little olive oil
Cook until transparent .
Add white wine and reduce by half then add the cream and a pinch of salt and reduce by a third. Add the chopped tarragon before serving.

Arrange on a plate neatly and garnish with a little watercress or any small green leaf lettuce.
Serve with a crisp Sauvignon Blanc, or if you prefer red, try with a Beaujolais or Pinot Noir.

 
Recipe by Wayne Herrington, Chef de Partie at The Fox Inn, Restaurant & Rooms, Bury St Edmunds
Tel: 01284 705 562
www.thefoxinnbury.co.uk

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