Prawn-filled Corn Chicken Breast, White Kampot Pepper Foam and Chanterelle Risotto

Corn poluar breast

1. Remove the skin from the corn poulard and separate out the inner breast fillets (for the farce). Exposing bones. Then cut open in the middle, unfold and sprinkle with salt and pepper. Prepare the farce (filling): Grind equal parts of the meat (from the inner breast fillets) and cream in a blender and season with salt and pepper. Keep equipment and ingredients as cold as possible so that nothing curdles. Then spread the farce on the breasts, put the spinach leaves on top, then spread the farce again and then salt the prawns and lay them down. Wrap it tightly in cling film to create an elongated, round shape. Then wrap with aluminum foil. Cook for around 60 minutes at 56 ° C in the Sous Vide basin. Then free the corn chicken breasts from aluminum foil and cling film and glaze in a pan with veal breast sauce and butter.

Chanterelle risotto

1. Sweat rice and shallots in olive oil until colorless and then deglaze with white wine. Gradually stir in the hot table stock, remove at around 80% and spread out on a baking sheet. Sweat the chanterelles just before serving, stir in the remaining stock into the risotto and stir in the chanterelles. Season the risotto with butter, Parmesan and, if necessary, with salt and white pepper.

White Kampot pepper foam

1. Sweat whole white peppercorns, mushrooms and shallots. Deglaze the whole thing with cognac and flambé. Then add boiled beef stock (200ml) and cream, boil down, puree, strain, season to taste and froth up with a hand blender before serving.