Sous vide chicken ballotine with red capsicum sauce (TM6)

Sous vide chicken ballotine with red capsicum sauce (TM6)

4.4 14 Bewertung

Zubereitung 25 Min

Gesamt 2 Std. 5 Min

4 portions

Zutaten

Artichoke filling

fresh tarragon leaves (see Tips)
20 g
artichoke hearts in oil drained
80 g
ricotta
100 g
lemon juice
20 g
salt
½ tsp
ground black pepper
½ tsp

Chicken ballotine and red capsicum sauce

skinless chicken breast fillets (approx. 180 g each)
4
salt to season
ground black pepper to season
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
30 g
red capsicums deseeded and cut into halves
2
garlic cloves unpeeled
4
olive oil
40 g
salt
¼ tsp
ground black pepper
2 pinches

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 652.3 mg

Eiweiß 60.9 g

Brennwert 1476 kJ / 351.4 kcal

Fett 7.8 g

Ballaststoffe 4.3 g

gesättigte Fettsäuren 3.3 g

Kohlenhydrate 7.1 g

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Sous vide (TM6) with blade cover 7 Rezepte
Australien und Neuseeland

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