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Radish salad with jellyfish
4 servings
Boil the chicken fillet in chicken broth (10 minutes), cool, cut into pieces. Stir the egg white to the broth, stir, boil and remove the foam. Dissolve the gelatin in the broth, add the wine, season with salt, pepper and sugar sand. Put the fillet pieces in flat dishes, pour with gelatin solution and refrigerate for 4 hours. Peel, rinse and finely chop the radishes. Peel the onions and cut into strips. For dressing, rub the yolk, Dijon mustard, pepper, whisking, gradually add vegetable oil. Mix radishes with onions and dressing, divide into 4 plates. Chilli cut and put on a salad. Sprinkle with slices and radish leaves.
Boil the chicken fillet in chicken broth (10 minutes), cool, cut into pieces. Stir the egg white to the broth, stir, boil and remove the foam. Dissolve the gelatin in the broth, add the wine, season with salt, pepper and sugar sand. Put the fillet pieces in flat dishes, pour with gelatin solution and refrigerate for 4 hours. Peel, rinse and finely chop the radishes. Peel the onions and cut into strips. For dressing, rub the yolk, Dijon mustard, pepper, whisking, gradually add vegetable oil. Mix radishes with onions and dressing, divide into 4 plates. Chilli cut and put on a salad. Sprinkle with slices and radish leaves.
chicken fillet - 120 g, chicken broth - 200 ml, eggs - 1 pc., gelatin - 10 g, white wine - 125 ml, salt to taste, pepper to taste, sugar to taste, radishes - 4 bunches, onions - 1 pc., mustard - 1 teaspoon, vegetable oil - 2 tbsp. spoons, chervel for decoration to taste
