Chicken supreme
In a hot pot the chicken stock.
Cut the breasts in half in the shape of a butterfly.
Wrap them in cling film and crush the widest parts. Reserve.
Heat the olive oil in a pan.
Sauté the shallots together with the lard and season with salt and pepper to taste.
Remove and place them in an inverted water bath until cooled. Reserve.
On a plate place the oysters, season with salt, pepper and lemon juice.
In a pan with hot olive oil, sauté the oysters.
Flambe with cognac. Remove and reserve.
In a bowl place the chopped chicken along with the cooked shallots, mustard, yolk and cream.
Mix well, season with salt and pepper.
Then incorporate the mixture in a processor.
Process until a paste is left and bring to Inverted Water Bath.
Vanilla sauce
Cut the vanilla stick to the center and remove the beans with a knife.
In a pot with hot oil sauté the shallots.
Add the white wine, the cream of milk, the chicken broth, the grains and the vanilla stick.
Let boil until the sauce takes consistency.
Remove and add the yolk.
Beat vigorously until the yolk is integrated.
Stewed celery potato with fennel
Peel and cut the celery potatoes into cubes.
Place them in water with lemon and reserve.
Cut the fennel into julienne.
Go through boiled water with salt, drain and reserve.
In a pot with hot oil, sauté the onion with the drained celery potato.
Add the chicken broth and season with pepper and cumin.
In a pan with hot olive oil, sauté the fennel.
Season with salt, pepper and lemon juice.
Once the potatoes are cooked, mash them.
Add the sautéed fennel to the puree and mix.
armed
Place on the chicken breasts, leaving the edges free, the bleached spinach leaves well stretched.
With the help of a sleeve place the pasta on the center of the breasts, and on this the oysters.
Roll the breasts and wrap them in tightly packed film.
Place them in the hot stock at 90 ° C and let cook with a gentle boil for 20 minutes.
Remove the breasts and remove the cling film.
Cut into slices.
Presentation
Place an 8cm ring in the center of a plate and add the puree inside.
Remove the hoop.
On the puree place the slices of the breast.
Sprinkle with vanilla sauce.
Decorate with the bouquet of herbs and tomato oil.