Chicken Eskimo
2 servings
50 minutes
Chicken eskimo is a bold gastronomic experiment that transforms the familiar chicken fillet into an elegant culinary masterpiece. Inspired by the concept of eskimo, this dish surprises with its shape and texture. Tender chicken meat combined with mayonnaise and spices gains softness and rich flavor after delicate cooking. The wine sauce with caramel notes emphasizes the dish's sophistication, while the hazelnut crust adds a pleasant crunch. Served on a stick, it is not only aesthetically unusual but also convenient for tasting. Chicken eskimo is perfect as a striking appetizer for a festive dinner or a stylish element of an author's tasting. It exemplifies how classic ingredients can gain new life in an original execution.
1
For the sauce, caramelize sugar in a saucepan, add wine, reduce it by two-thirds, add demi-glace and balsamic vinegar, and keep on heat for ten minutes.
- Sugar: 10 g
- Red dry wine: 100 ml
- Demi-glace sauce: 100 ml
- Balsamic vinegar: 10 ml
2
Finely chop the chicken fillet. Mix in mayonnaise, eggs, flour, salt, and pepper. Preheat the oven to 90 degrees.
- Chicken fillet: 200 g
- Mayonnaise: 40 g
- Chicken egg: 2 pieces
- Wheat flour: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
3
Divide the chicken mass in half and place it on plastic wrap. Tightly roll into cylinders with a diameter of 2-3 cm, tie the ends of the wrap, and place in the oven for about fifteen minutes (the temperature inside the resulting cylinder should reach 70 degrees). Let it cool.
4
Cut the ends of the film, take out the chicken popsicle, and stick it on ice cream sticks - just like a real popsicle.
5
Chop the hazelnuts finely. Dip the ice cream in the wine sauce and sprinkle with nuts. Serve with the sauce and chopped hazelnuts.
- Hazelnut: 100 g