Chicken roulade with potato-asparagus salad

Name: Chicken roulade with potato-asparagus salad
Ingredients: 1 kg chicken breast; 1 kg Chicken thighs; 1 kg Chicken curry paste; 1 Gelburger; 200 g Cooked asparagus; 150 g La Ratte potato in cubes; 100 g Truffle potato in cubes; 100 g Crème fraîche; 30 g Cornichons (extra fine, finely diced); 50 g Vadouvan; 500 ml Sunflower oil; 100 g Yogurt; 50 g Egg white; 75 Tomato juice; Xantana thickeners; 200 g Egg white; 100 g Flour; 200 g Panko - red curry; Petals; Radish blue skin

Asparagus and La Ratte potato salad with fried asparagus and chicken roulade.

Asparagus salad with la ratte potato and truffle potato, fried asparagus in red curry panko, chicken roulade Surinamese style, vadouvan cream and tomato jus.

Ingredients

1kgchicken breast

1kgChicken thighs

1kgChicken curry paste

1Gelburger

200gCooked asparagus

150gLa Ratte potato in cubes

100gTruffle potato in cubes

100gCrème fraîche

30gCornichons (extra fine, finely diced)

50gVadouvan

500mlSunflower oil

100gYogurt

50gEgg white

75Tomato juice

Xantana thickeners

200gEgg white

100gFlour

200gPanko - red curry

Petals

Radish blue skin

Preparation

Cut the chicken into large chunks and mix with the chicken curry paste and, if desired, some salt.
Add 1 tablespoon of the gelburger for some binding.
Roll the chicken tightly in foil and cook sous-vide in the steamer at 72°C for 90 minutes.
Cool down and slice.

Cook the two types of potatoes until just tender (do this separately to prevent color transfer).
Cut the cooked asparagus into small pieces.
Mix the ingredients with the crème fraîche into a salad and season to taste with pepper and salt.

Heat the oil with the vadouvan to a maximum of 70ÀöC. Let it infuse for 2 hours and then strain. Allow the oil to cool.
Weigh 200 ml of the oil in a measuring jug and add the rest of the ingredients.
Blend with an immersion blender until you have a smooth emulsion.
Season with pepper and salt and, if desired, some lemon juice.