Sous-vide chicken fillet with mashed potatoes, gorgonzola cheese and lingonberry sauce

6 servings

150 minutes

Recipe from Burger & Pizzetta restaurant.

Energy value per serving

• Calories: 734
• Proteins: 11.7g
• Fats: 23.4g
• Carbohydrates: 122.1g

Ingredients

• Cowberry: 500 g
• Sugar: 2 glass
• Allspice peas: 1 tbsp
• Chicken fillet: 130 g
• Thyme: 3 g
• Rosemary: 3 g
• Butter: 150 g
• Milk: 150 ml
• Salt: 2 g
• Potato: 1.5 kg

Cooking steps

1. Pour the allspice into a mortar and lightly crush it so that the berries break into a few pieces but do not crumble finely.

   Required ingredients:

   • Allspice peas: 1 tablespoon

2. Pour sugar into a saucepan, add just over 0.5 cup of cold water, place on medium heat and stir to dissolve the sugar.

   Required ingredients:

   • Sugar: 2 glasss

3. Add allspice and boil for 5 minutes without stirring.

   Required ingredients:

   • Allspice peas: 1 tablespoon

4. Add the lingonberries, mix, and bring to a boil over high heat.

   Required ingredients:

   • Cowberry: 500 g

5. Then reduce the heat to low, simmering and skimming the foam for 15 minutes.

6. Cool for 30 minutes before serving.

7. Clean the processed chicken fillet from membranes, place it in a vacuum bag, and add butter, thyme, and rosemary. Keep at 64 degrees for 2 hours.

   Required ingredients:

   • Chicken fillet: 130 g
   • Butter: 150 g
   • Thyme: 3 g
   • Rosemary: 3 g

8. Boil 1.5 kg of potatoes until cooked, drain, grate, add hot milk and butter, and whip until smooth.

   Required ingredients:

   • Potato: 1.5 kg
   • Milk: 150 ml
   • Butter: 150 g

9. Fry the chicken breast on both sides and slice it.

   Required ingredients:

   • Chicken fillet: 130 g

10. Serve the chicken breast on mashed potatoes, drizzled with sauce.