6 large chicken breasts (one per person)

The vegetable stuffing:
4 table spoons very finely diced vegetables,
- Carrots
- Couchettes
- Shallot onions
- Leeks
&
2 eggs yolks
2 tea spoons Dijon mustard
1 bundle parsley
1 dl. cream
salt and pepper

The Sauce:
3 Shallot onions
¾ liter chicken stock
4 dl. white wine
4 dl. cream
30 - 40 gr. butter
1 bundle fresh estragon
salt and pepper

Potato mousse:
6 large potatoes
75 gr. butter
1 dl cream
1 table spoon dijon mustard
salt and pepper


The dish is served together with various fresh sautéed vegetables.

Chicken and vegetable stuffing:
Cut the chicken breasts on the flat side and unfold them to large thin pieces (use e.g. a salmon knife). Use a meat tenderizer to stretch them further.

Vegetables for the stuffing are lightly sautéed in butter. Add the cream and cook it until it thickens. Allow to cool and then stir in the egg yolks, Dijon and chopped parsley. Flavor to taste with salt and pepper.
Spoon the diced vegetables along the middle of the chicken breasts and fold over into a roll. Once rolled then wrap in tinfoil.
Place the roles in a dish with a little hot water to maintain moisture and bake in the Oven at 230 degrees for 13 minutes.

Remove the rolls from the oven for 10 minutes before cutting into servings.

The Sauce:
The shallots are chopped, sautéed in butter and cooked in the white wine until soft. Add the chicken stock and cook for around 15 - 20 minutes.
Add cream and cook until the sauce thickens.
Blend the sauce with the onions.

Just before serving you whip the butter into the hot sauce and add chopped estragon. Flavor to taste with salt and pepper.

Potato mousse:
Boil the potatoes in small pieces.
Remove the water and add the butter.
Smash the potatoes and wipe them with cream and Dijon mustard. Flavor with salt and pepper.
Serve the mousse in small bowls, which can be warmed in the Oven just before serving.

Serves 6 persons

12-18 slices of smoked salmon
4 dl fish stock
3 leeks or a bundle of spring onions
4 carrots
1-2 couchettes
150 gr. butter
salt and pepper
dill and lime juice

Clean the vegetables and dice them into very small pieces.
Sautéed the vegetables lightly in butter.
Reserve some of the dill for decoration and chop the rest.

Before serving:
Warm the serving plates up to 200 degrees.
Warm the fish stock (do not boil) and whip the butter into the sauce.
Flavor to taste with salt, pepper and lime.
Add the sautéed vegetables and the chopped dill to the sauce.

When serving:
Place the smoked salmon on the hot plates and fold it a bit to allow the salmon to be partly cooked by the plate.
Garnish with the sauce and vegetables, decorate with dill and serve with fresh baguettes.