Ingredients for 4 people:
400 g leaf spinach
Salt
4 chicken breast fillets of approx. 120 g each
Pepper from the mill
1 tbsp oil
1 packet (450 g) frozen puff pastry
1 egg (M)
For the tomato hollandaise
4 tomatoes
100 g butter
1 egg yolk (M)
4 tbsp white wine or dry vermouth
salt, pepper
1 pinch of sugar
Preparation:
1. Sort out the spinach leaves, clean and wash thoroughly. Blanch the spinach leaves in lightly salted water for 1 minute. Drain and place the spinach in a bowl of cold water. Leave the spinach leaves on kitchen paper to drain.
2. Rub the chicken breasts with salt and pepper. Heat the oil and fry the chicken breasts briefly. Leave to cool.
3. Place the puff pastry sheets next to each other and allow to defrost.
4. Separate the eggs. Cover the chicken breast fillets with the spinach leaves. Wrap around. Place the puff pastry sheets one on top of the other and floured surface to a rectangle 1-2 mm thick. Cut 4 rectangles from the puff pastry sheet to fold in. Wrap each chicken breast with puff pastry like a parcel, brushing the
puff pastry. Place the pastry parcels on a baking tray lined with baking paper. Brush with egg yolk and prick several times. Sprinkle a little water on the tray. Bake in the preheated oven at 200-225 degrees (gas: level 45/circulating air: 180-190 degrees) for 15-20 minutes.
5. Score the tomatoes, scald them in boiling water for 1 minute, peel them and scald in boiling water for 1 minute, skin and dice the flesh, removing the seeds. Melt the butter. Mix the egg yolk with the white wine, salt and pepper. Whisk on a hot water bath while gradually adding the butter in a thin stream. Fold in the tomatoes and season with salt, pepper and sugar to taste. Serve everything together.
Serve with boiled potatoes and asparagus with herbs.
Preparation time approx. 1 1/2 hours
Nutritional values per serving approx.:
Calories: 890
Joule: 3723
Protein: 39.3 g
Fat: 65,9 g
Carbohydrates: 35 g
(FoodCentrale by ddp images)
