White Devil
6 servings
60 minutes
The 'White Devil' is a culinary masterpiece where juicy chicken fillet meets a velvety creamy sauce generously seasoned with turmeric, cayenne pepper, and English mustard. This European recipe plays on contrast: tender meat soaked in spicy creamy goodness and crispy triangles of dough served separately. The dish captivates with its depth of flavor—it is both delicate yet has a spicy note that leaves a pleasant warmth. It can be served as a main course at festive tables, surprising guests not only with its taste but also with its elegant presentation. The spices highlight the softness of the chicken while the cream adds richness. An ideal choice for those who love classic dishes with an unexpected culinary twist.
1
Place the chicken fillet on a large greased foil sheet, lightly salt and pepper it, and seal tightly. Bake in the oven at 180 degrees for half an hour. Let it cool and remove from the 'envelope'.
- Chicken fillet: 600 g
- Butter: 15 g
- Salt: 0.5 teaspoon
- Freshly ground black pepper: pinch
2
Lightly grease a small low-sided baking dish with oil and place the meat in it. Bake the dough triangles in the oven on bake mode for 20-30 minutes (they are served separately with the dish).
- Butter: 15 g
- Puff pastry: 15 pieces
3
Mix turmeric, cayenne pepper, mustard, salt and pepper with cream and lightly whisk. Bring the mixture to a boil over low heat, then remove from heat. Pour it over the meat. Simmer the meat on low heat for another 15-20 minutes.
- Turmeric: 0.5 teaspoon
- Cayenne pepper: 0.5 teaspoon
- English mustard: 1 teaspoon
- Salt: 0.5 teaspoon
- Ground white pepper: 0.5 teaspoon
- Cream 20%: 300 ml