Chef/owner Scott Bagshaw,
Deseo Bistro
Ingredients
2 Tbsp lobster meat
1 tsp minced parsley
1 tsp lemon zest
salt and pepper to taste
1 1/2 semi boned poussin
4 slices Serrano ham
1 cup cooked white beans
1 Tbsp roasted garlic
juice of 1 lemon
1/4 cup bacon, cut into matchsticks
1/4 cup brussel sprout leaves
1/4 cup sherry
2 Tbsp butter
black truffle to garnish
Method
- Combine lobster, parsley, lemon zest, salt and pepper. Stuff semi boneless chicken legs with lobster filling and wrap with Serrano ham.
- Preheat oven to 400°F. In a hot, oven-proof pan sear chicken on both sides. Transfer to oven, roast for 15 mins. Let meat rest, roulade.
- Puree beans, roasted garlic, lemon juice, salt and pepper to achieve a smooth paste.
- In a pan over medium heat sauté bacon, garlic and brussel leaves until bacon begins to render. Add sherry to deglaze. Thicken sauce with butter.
- Smear plate with white bean puree. Add cooked poussin breast and roulade. Add cooked brussel leaves, bacon and sherry reduction.
- Garnish with black truffle.
Yield 1 serving