Chicken, corn veloute & carrot/orange vinaigrette

Corn-velouté

Cut the corn. Chop the shallots and garlic.

Heat a sauté pan and add the olive oil and half the butter. Fry the shallots and garlic over maximum heat and add the corn after a minute. Add the rest of the butter and sauté until you hear a popping sound and it appears to be burning. Then add the wine and let it reduce almost completely. Then add the chicken stock and let it reduce almost completely again. Now add the milk and cream and bring to the boil. Then pour the mixture into a blender and blend until smooth.

Strain the velouté and season with salt and lemon juice.

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Carrot vinaigrette

Peel the carrot and cut into brunoise. Heat the olive oil in a pan and sauté the carrot over medium heat. Add the orange zest and orange juice and simmer until the carrot is glossy and translucent.

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Chicken

Preheat the oven to 100 °C. And season the chicken fillets with salt, including the skin!

Heat the oil in a frying pan. Put the chicken breasts skin side down in skillet and cook until skin is golden brown and crispy. Crush the garlic cloves and add to the pan along with the butter and thyme. Baste the chicken breasts with the hot butter for one minute.

Place the pan with the chicken in the oven until the core temperature has reached 67 °C. Let rest for 5 minutes before serving and finish the dish in between.

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Finish

Finely chop the tarragon.

Meanwhile, heat the carrot vinaigrette and the velouté (do not boil) and froth it with a hand blender. Mix the tarragon with the vinaigrette, slice the chicken fillet and place in the center of a plate. Scoop the velouté next to it and sprinkle carrot vinaigrette in between.

Finish the dish with a few drops of the vinaigrette liquid around the veloute.