Secret: Louise De Brabandere
For 4 people (about 20 euros)
400 g peeled carrots, 400 g peeled parsnips, salt and pepper, nutmeg, knot oil, neutral oil, 4 chicken fillets, 1 tbsp black sesame.
For the sauce: 2 tbsp of white miso, 20 g of chopped tarragon leaves (+ dressing), 40 g of butter in small blocks, black pepper.
1. Cut the carrots and parsnips into small pieces and cook them in salted water for 25 to 30 minutes. Discard the cooking water. Blend by adding salt, pepper and nutmeg until you get a smooth texture. Mix with a wooden spoon, adding a point of butter.
2. In a frying pan, heat a spoonful of neutral oil over medium heat. Season the chicken pieces with salt and pepper and cook, 2 to 3 minutes per side, until cooked and spicy, covered with a lid. Turn them over and repeat the operation.
3. Save the shells. Reduce the heat of the pan and add 200 ml of water. Scrape down with a wooden spoon and sprinkle with chopped tarragon. Whisk until miso is dissolved. Add small blocks of butter and whisk until a homogeneous sauce is obtained. Season with black pepper.
4. Cut the chicken breasts into thin slices. Put the carrot-parsnip purée in a pastry bag and make a few hazelnuts on the plate. Place the chicken pieces on top and garnish with sauce, sesame seeds and a few sprigs of tarragon.
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