Suprema de pollo con ñoquis de patata y salsa alemana
La talentosa joven chef Hanka Budková nos ha preparado una receta de suprema de pollo con ñoquis de patata, guisantes frescos y salsa alemana francesa. Según ella, la comida debe ser crujiente, jugosa y fresca, sin dulzor ni acidez. Y este plato cumple con creces estas características.
Ingredientes · Raciones For 2 people
- 500 g potatoes
- 1 kg salt
- 1 egg
- 25 g gruyere cheese
- 150 g semolina flour
- 15 g starch
- 10 mint leaves
- 100g butter
- 25 g panko breadcrumbs
- 30 g parsley
- 3 g module
- 5 g thyme
- 1 piece lemon
- 2 pcs chicken supreme
- 20g butter
- 20 g plain wheat flour
- 1 l chicken broth
- 20 g whipping cream
- 1 egg yolk
- 1 handful frozen peas
- 1 handful of sugar snap peas
Método · 2 h 55 min
- Preheat the oven to 170°C. Place the potatoes on a baking sheet and sprinkle with salt. Bake for about 1 hour.
- Remove the soft potatoes from the salt, peel and mash them. In a bowl, add the egg, Gruyère cheese, semolina, cornstarch, nutmeg and chopped mint to the potato mixture. Work the dough with your hands and shape into neat little rolls. Line a steamer with baking paper and spread the shaped gnocchi on it. Then place the steamer over a pot of boiling water, cover and steam for 2 minutes. Remove the steamed gnocchi and set aside.
- Prepare the chicken. Mix the butter with the breadcrumbs, herbs and lemon zest and juice and rub under the skin of the chicken breasts. Brush the skin of the chicken with oil and salt. Place in an oven preheated to 220°C and bake for 10 minutes until the skin is golden. Then reduce the temperature to 90°C and bake for 20 minutes, the internal temperature of the meat should be 70°C.
- While the meat is cooking, prepare the sauce. In a saucepan, make a light roux of butter and flour. Then gradually add the hot stock and whisk until it is as thick as dill sauce. Cook for 20–25 minutes, stirring constantly; the sauce should reduce by about half. In a bowl, whisk the cream and egg yolk, remove the saucepan from the heat and gradually whisk the cream into the sauce with a whisk. Season with salt and white pepper.
- Take the butter that has released from the fried chicken. Heat it in a frying pan and fry the gnocchi until golden brown. Add the peas or pea pods towards the end of the frying to warm them up.
- Place the chicken gnocchi and both types of peas on a plate and drizzle with the sauce.
Talented young chef Hanka Budková has put together a recipe for chicken supreme with potato gnocchi, fresh peas and French allemande sauce for us. According to her, food must be crispy, juicy and fresh, with neither sweetness nor acidity. And this dish is exactly that.