Chicken fillet "Polletto Tonnato"

Ingredients for 4 servings:

• 2 chicken fillets, approx. 200 g each
• 1 liter vegetable broth
• 1 jar of sparkling wine or 1 piccolo bottle, alternatively white wine
• 1 egg yolk
• 100 ml vegetable oil
• 100 ml olive oil
• 1 tsp lemon juice or 2 tsp white wine vinegar
• 1 tsp mustard, hot
• ½ tsp sugar
• ½ tsp salt
• 125 g tuna
• ½ cup pickled capers and 2 tbsp of the brine
• 1 garlic clove(s), very thinly sliced

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 30 minutes; Total time approx. 2 days 50 minutes

in the style of “Vitello Tonnato”, tastes even better after a day of soaking, easy to prepare as a starter for guests

Two days before dinner: Bring the vegetable stock to a boil and season well to taste. Place the two fillets in the boiling stock and reduce the heat to low. It should simmer rather than boil. Let it simmer for 20 minutes, then remove the pot from the heat and let it cool slightly. Then add the sparkling wine and let the fillets cool completely in the liquid, or refrigerate it overnight. One day before dinner: Purée the tuna, half of the capers, the caper brine, the lemon juice, and a little of the cooking liquid thoroughly with a hand blender. It’s better to use less of the stock at first and check how thick the mixture is. The mixture should be creamy and really well blended. To thin it, use the stock from the fillets. Place the egg yolks, mustard, sugar, and salt in a mixing bowl narrow enough for the hand blender to just fit in, and add the two oils. Now blend with an immersion blender on high until “clouds” form and the sound changes. Then tilt the blender and very slowly pull it up the side of the bowl. Season to taste. Stir the tuna mixture into the mayonnaise and blend again. If it’s not thin enough, add a little more stock. Pat the fillets dry and cut into as thin slices as possible, either across or diagonally to the grain. Line the bottom of a baking dish with the garlic slices and add a thin layer of tuna sauce. Arrange a layer of meat slices on top, season lightly with salt and pepper, and scatter some capers on top. Then cover with sauce. Continue until all the sauce is used up. Place a decorative pattern of capers on top. Cover tightly with cling film and let it marinate in the refrigerator until the next day. Enjoy the next day with fresh baguette or with new boiled potatoes.