150 g Mixed salad greens
60 g Olive oil
50 g Redvein dock
50 g Indian cress leaves
1 Head of frisée
200 g Romaine lettuce
100 g Parmesan cheese
5 Whole coquelets
100 ml Debic Roast & Fry
100 g Poultry stock
10 g Olive oil
100 ml Debic Culinaire Végétop
100 ml Chardonnay
250 g Parmesan, grated
50 g Tramezzini bread
1 Cloves garlic
50 g Olive oil
15 Anchovies (in oil)
Marinated egg yolks
10 Egg yolks
1000 g Salt
250 g Sugar
100 g Mustard
200 g Red pearl onions
250 ml Water
110 g Red wine vinegar
90 g Sugar
7 g Salt
Carefully tear and wash the different types of lettuce, pat dry and store in the refrigerator.
Make Parmesan curls using the peeler and braise the small chickens (coquelets) in Debic Roast & Fry until golden brown all over.
Continue cooking the chickens for another 15 minutes in the oven at 90°C and baste regularly with the cooking juices.
For the Parmesan crème, reduce the white wine to half and deglaze with the bouillon and Debic Végétop .
Dissolve the grated Parmesan cheese in it.
Rub through a fine sieve and store in the refrigerator.
Cut out pieces of bread using a cutter and rub with a clove of garlic and olive oil.
Toast for 10 minutes at 160°C and store in a sealed container.
For the anchovy emulsion, blend the anchovies and olive oil.
For the sweet-and-sour onions, clean the onions, bring the remaining ingredients to the boil and pour over the onions.
Store in a preserving jar.
Marinated egg yolks
For the marinated egg yolks, mix the salt, sugar and mustard.
Separate the yolks from the whites of the eggs and marinate the yolks in the salt mixture for 5 minutes.
Rinse under cold running water and put in the freezer.
Finish the salad with a dash of olive oil.
Place the toast in the middle of the plate.
Add the Parmesan cream on top of the toast.
Drizzle a little of the anchovy emulsion over the plate and finish with grated marinated egg yolk.
Remove the chicken fillets from the carcass, carve into slices and arrange on the salad.
Garnish with the Parmesan curls and sweet-sour onions.