Cut the puff pastry as desired round or square, brush with the egg wash and bake in preheated oven 420 degrees until done about 8 minutes, push the center of the puff pastry down to make a cup for the chicken mix.
Heat the oil and butter and sauté the chicken about halfway, add the garlic, shallots and continue to cook, add the onion, celery, mushroom, peas and continue to cook on medium heat. Add the wine and reduce, add the cream and simmer until the sauce starts to thicken.
Add the herbs and season with salt and pepper.
Place the pastries on the plates and fill them with the chicken mixture.
Place the Parisian vegetables around the pastry on the plate and drizzle the herb oil around the plate as a garnish.
Blanch the vegetables in boiling salted water until tender.
Ingredients
1 ea. Peak Fresh Produce® Carrot(s), fresh, diced
1 ea. Peak Fresh Produce® Yellow Squash, diced
1 ea. Peak Fresh Produce® Zucchini, diced
Beurre Fondue
Directions
Heat the water and the sugar until simmering.
Remove this from the heat and whisk the whole butter into the water until it is fully incorporated, season with salt and white pepper, add the vegetables and then serve.
Ingredients
1 tsp. West Creek® sugar, fine, ground
3 tbsp. water
3 tbsp. Nature's Best Dairy® Butter, Unsalted
1/8 tsp. West Creek® sea salt kosher
1/8 tsp. white pepper, ground
Herb Oil
Directions
Place the herbs and spinach in a saucepan and add the oil.
Heat the oil to 145 degrees and steep this mixture for about 15 minutes and then cool.
Blend the mixture in a blender and strain through a coffee filter or cheese cloth and place it in a squirt bottle for service.
Ingredients
1 cup Roma® Oil, Blended
1/8 cup Peak Fresh Produce® Spinach, fresh
4 ea. Peak Fresh Produce® Thyme, Fresh, Sprigs
20 ea. Peak Fresh Produce® Basil Leaves
1/8 cup Peak Fresh Produce® Parsley, Fresh, Packed
Chef Mark Turner - Executive Chef, COP Specialist, Performance Foodservice - Hickory.
