Ballotine of chicken, ham and Limburg cave champinons

(For 10 servings) 

• 300 g chicken thigh meat 
• 200 g chicken fillet 
• 250 g cave mushrooms 
• 100 g ham (cut) 
• 50 ml madeira 
• 50 ml of protein 
• 15 g panko 
• 10 g chopped herbs (chives, parsley, chervil) 
• 100 g mayonnaise (own recipe) 
• 25 g Savora ciabatta 
• ½ head of iceberg lettuce 
• French dressing 
• 10 sprigs of Salad Pea 
• 10 sprigs of Hippo Tops 
• Olive oil 
• Pepper and salt

• Pass the thigh meat and half of the fillets through the meat grinder, slice finely.
• Clean the mushrooms, cut into wedges and fry over hot fire in a little oil.
• Flambé with the Madeira.
• Mix the minced chicken, mushrooms, egg white, panko, herbs and salt and pepper to a nice farce (taste and season).
• Place the slices of ham on butcher foil with cling film underneath.
• Divide the farce on top and the remaining fillet into strips.
• Make pills with a diameter of about 6 cm.
• Cook it in the steamer 100% steam at 90°C for 30 minutes.
• Let cool and cut into 1.5 cm thick slices.
• Mix the mayonnaise with savora and season with salt and pepper.
• Cut the (bake-off) ciabatta on a slicer into long slices about 2 mm thick.
• Brush with olive oil and salt and pepper, place on empty wine bottles and bake in the oven at 100°C until nice and crispy.
• Cut chiffonade from the iceberg lettuce and prepare with a little French dressing.
• Make a ball of the iceberg lettuce and place 2 slices of ballotine on the plate and garnish the Salad Pea, Hippo Tops, mayonnaise and the toast.

Winesuggestion: Allram Grüner Veltliner from Strass, Austria

Recipe: Erik Wijnhoven