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Roqefort chicken breast and green pea puree with pistachio oil
One of the most wonderful vegetables of the spring is green peas, to be enjoyed in frozen form throughout the year. Green pea puree flavored with mint, ginger and cold pressed pistachio oil is so delicious that it would deserve the title of ‘the queen of healthy vegetable side dishes’.
Production
01
Clean the chicken breasts, cutting off any fatty part, and then carve a small pocket in each.
02
Salt and pepper them, and then put a piece of cheese in each pocket. Place the chicken breasts in a tin, pour some water under them and sprinkle them with baking rape seed oil. Bake them in an oven at 180C for 25-30 minutes.
03
Slice the spring onions into thin rings and steam them together with the green peas on a little water in 6-7 minutes.
04
Grate the ginger, wash the mint leaves and squeeze the juice of the lime.
05
Place the green peas in a mixer, add the ginger, the lime juice, the mint leaves, the cream and the salt plus the pistachio oil at the end, and blend them all until creamy.
Tip:
For an elegant serving, draw a streak from the puree on the plate and place the chicken breast on it crosswise. Drip some pistachio oil in the groove of the puree. Serve it with sprouts and halved cherry tomatoes.
Ingredients
2
tbs
3
tbs
3
piece(s)
chicken breast
90
g
Roquefort cheese
450
g
green peas
4
sprig(s) of
scallion
freshly ground ginger
20
leaves
mint
1
piece(s)
lime
130
ml
heavy cream
100-200
ml
water
2
coffee spoon
1
pinch
3
piece(s)
cherry tomatoes
