Individual chicken wellingtons with mustard tarragon sauce

Name: Individual chicken wellingtons with mustard tarragon sauce
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 portions
Ingredients: 20 g day old bread; 20 g hazelnuts, without skin; 1 ½ sprigs fresh thyme; 2 garlic cloves; 4 sprigs fresh flat-leaf parsley; 130 g leek; 2 sprigs fresh tarragon; 25 g butter; 1 pinch sea salt; 1 pinch ground black pepper; 4 skinless chicken breast fillets; 2 - 3 tsp dried mixed herbs; sea salt; ground black pepper; 3 tsp extra virgin olive oil; 4 sheets puff pastry; 200 g Camembert cheese; 1 egg; 65 g eschalot; 15 g unsalted butter; 200 g pouring (whipping) cream; 1 ½ tsp wholegrain mustard; 1 sprig fresh tarragon; 2 pinches salt; 1 pinch ground black pepper

5.0 1 évaluation

Prép. 30min

Total 1h 35min

4 portions

Ingrédients

Hazelnut crumb

day old bread broken into pieces
20 g
hazelnuts, without skin
20 g
fresh thyme leaves only
1 ½ sprigs

Leek duxelles

garlic cloves
2
fresh flat-leaf parsley leaves only
4 sprigs
leek white part only, cut into pieces (2 cm)
130 g
fresh tarragon leaves only
2 sprigs
butter
25 g
sea salt
1 pinch
ground black pepper
1 pinch

Chicken wellingtons

skinless chicken breast fillets (150 g each), whole, trimmed to correct weight (see Tips)
4
dried mixed herbs to season
2 - 3 tsp
sea salt to season
ground black pepper to season
extra virgin olive oil
3 tsp
puff pastry (18 x 25 cm each - see Tips)
4 sheets
Camembert cheese firm, cut into 12 slices
200 g
egg lightly beaten
1