Chicken breast with potato and pumpkin rösti

Ingredients for 4 servings:

• 4 chicken breasts
• 1 tsp smoked salt
• 6 tbsp sunflower oil
• 1 onion(s)
• 10 radishes
• 250 g lamb’s lettuce
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 75 ml chicken stock
• 600 g Hokkaido pumpkin(s)
• 250 g potato(s), waxy
• 2 tbsp cornstarch
• 80 g clarified butter for frying
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the chicken breast, pat dry, season with smoked salt and pepper, and fry in 1 tablespoon of oil. Place on a baking tray in the oven at 120°C (top/bottom heat) for 20 minutes. Then let it rest for 5 minutes. Dice the onion. Slice the radishes. Mix the vinegar with the mustard, stock, 5 tablespoons of oil, salt, pepper, diced onion, and sliced ​​radishes and let it stand. Wash the lamb’s lettuce. Clean, halve, deseed, and grate the pumpkin. Peel and grate the potatoes. Mix the grated potatoes with the starch, salt, and pepper. Form them into eight rösti (fried potatoes). Fry the potato and pumpkin rösti in clarified butter until golden brown and keep warm in the oven at 80°C (170°F). Slice the chicken breast. Mix the dressing with the lamb’s lettuce and serve with the potato and pumpkin rösti.