For 10 servings
10 chicken breasts with skin
500 ml Debic Roast & Fry
500 ml Debic Culinaire Original
15 g anchovy
50 ml white wine
50 g mustard
3 bunches of carrots
(purple, orange, yellow)
150 ml Debic Roast & Fry
30 g chives
Sweet and sour mustard seed
100 g mustard seed
100 ml sushi vinegar
200 ml water
30 g sugar
2 trays mustard cress
Vacuum-pack the chicken breasts with Debic Roast & Fry, cook at 60°C for 90 minutes, then leave to cool. Boil the mustard seeds together with the other ingredients until the seeds are soft.
For the sauce, heat the culinary cream and add the anchovy. Reduce to sauce thickness, then add mustard and white wine.
Blanch the carrots, then mix with Debic Roast & Fry and salt.
Fry the chicken breasts, then cut them into slices.
Roast the carrots in a pan and add the chives.
Arrange the chicken on the plates and the carrots next to it.
Garnish the dish with mustard sauce, mustard seeds and mustard cress.