Pan-fried Chicken Breast, Creamy Rissole Potato with Truffle
4 chicken breasts (corn-fed)
400g potato, cubed
4g black summer truffle, finely diced
2ml truffle oil
200g full-fat cream 50g butter, cubed
3g chopped parsley
50g Parmesan, grated
1 sprig thyme
50ml chicken jus
4ml olive oil
Salt and pepper to taste
1. Blanch the potato cubes in boiling, salted water until soft. Cool in ice water and set aside.
2. Take the chicken breast, cut the bone off and trim the sides. Season with salt and pepper.
3. In a pan, cook the chicken breast on a low heat until golden brown and finish with butter and thyme.
4. At the same time, mix the potato and cream and bring to a boil. Add truffle oil and chopped truffle. Finish with Parmesan and parsley. The mix should be similar to risotto – not too runny, but not solid. Season to taste with salt and pepper.
To assemble the dish, place the potato in the middle of the plate. Cut the chicken in ½ and place on top of the potato. Garnish with chopped truffle. If you like, add some green veg such as beans or snow peas. Finish with chicken jus.
INFO: Traiteur, Park Hyatt Dubai; dinner served from 7pm to 12pm Sunday to Friday, 04 317 2222, www.parkhyatt.com.