Lemon chicken roulade with white chocolate and cauliflower risotto
These days, quite a few people dare and like to experiment with something new in the kitchen. Trying out different flavours, flavour combinations, and thus also gaining new culinary experiences. The unlikely meeting of white chocolate and cauliflower in a dish creates this atmosphere within a dish, which makes it a truly unique experience for your taster. This unique flavour is due to the sweetness of the cauliflower itself, which, when paired with the white chocolate, takes on an even more pronounced tone. Nothing could accentuate this more than the right choice of wine.
In order to maintain this special harmony, it would be wise not to pair the side dish with a meat that is too characterful, which could potentially overpower the sweetness, so chicken breast fillet is the right pairing for white chocolate and cauliflower. The great advantage of chicken is that it works well in harmony with different flavours, whether salty or sweet, tomato or even curry, it creates a pleasant harmony.
Despite the unique taste experience, there are no particular difficulties in its preparation.
Ingredients for 2 persons:
100 g arborio rice
50 g cauliflower finely chopped
2-3 cauliflower roses for decoration
3-4 cubes of white chocolate
1,5 dl dry white wine
2 dl cream
1 ecu Parmesan
Salt
Preparation:
Chicken lolad:
Spread out the chicken using a sharp knife. Sprinkle with salt, pepper and grated lemon zest. Roll up the chicken breast fillets to form a cylinder and wrap in transparent foil in vacuum bags. (Otherwise, steam or cook in water at low temperature) Then remove and brown in a hot pan when serving, so that the crust is properly coloured.
Garnish:
Fry the rice and cauliflower pieces in a little olive oil and pour over white wine. I recommend dry or semi-dry wine. When tender, add cream and salt to taste. Heat the risotto until it is cooked through. At the end, mix in the Parmesan and white chocolate, which we are using in this dish instead of the butter normally used in risotto.
After a short cooking, slice the remaining cauliflower heads and fry them in a pan.
Serving:
Of course, it's up to everyone's imagination, but I believe that the meal starts with the view. So it's important that it's not just the taste, but also the presentation that makes it an experience. Chicken rolls can be suitably cut into thinner/thicker rings, depending on your preference. This way it can be placed in more places during serving. In this case, the risotto is served in an oval shape in the middle of the plate, surrounded by the chicken roulades, thus emphasizing the individuality of the side dish.
