Chicken leg fillet roulade with a mixture of fine cheeses in a sauce
- Category: Chicken thigh fillet
- Cuisine: Main course
Ingredients
Four servings:
• 10 pieces of chicken thigh fillets
• 2 tbsp Dijon mustard
• 2 whole salt cucumbers
• 10 mushrooms
Sausage:
• 3 dl fresh Bjäre chicken stock or equivalent high-quality stock
NOTE! If you are using a concentrated stock, reduce the amount; start by testing with maybe 0.3 dl and add water.
• 150 g of goat cheese
• 5 dl of cream
• salt and pepper
Other:
• toothbrush
Instructions
1. Cut the salt cucumbers into sticks. Place the pork loin flat with the skin side down. Spread on dijonsenap and place a stick of salt cucumber on top. Roll it up and place a toothpick in the edge.
2. Cook the rolls in a frying pan to get some color and texture. Cut the mushrooms into slices and fry them too.
3. Add the fond, cream and Emmentaler cheese. Let it simmer for a few minutes and check that the rolls are cooked through. Season with salt and pepper.
4. Serve with pasta.