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
1. Combine lobster, parsley, lemon zest, salt and pepper. Stuff semi boneless chicken legs with lobster filling and wrap with Serrano ham.
2. 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.
3. Puree beans, roasted garlic, lemon juice, salt and pepper to achieve a smooth paste.
4. 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.
5. 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