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

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

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

Add allspice and boil for 5 minutes without stirring.

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

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

Cool for 30 minutes before serving.

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.

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

Fry the chicken breast on both sides and slice it.

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