Breast fillet with roasted carrots and rye bread bruchetta

Brystfilet

Breast fillet with roasted carrots and rye bread bruchetta

Preparations: 

Breast fillet:

Cook the breast fillet by roasting it on a pan for 8-10 minutes on each side, depending on the size and thickness of the fillet. The chicken is done when the meat is with throughout. 

Broccoli blueberry salad:

Cut the broccoli into small bouquets and place them in a colander. Drizzle with boiling water and let them drip off. Cut the spinach into smaller pieces. Mix broccoli and spinach and place it in a dish. Cut cantaloupe melon into small pieces or make small balls. Spread melon, raspberry, blueberry and pistachio seeds over the salad. Crumble the feta at the end.

Dressing:

Stir Greek yogurt with mayonnaise, white wine vinegar, fresh dill and salt.

Carrots:

Split the carrots lengthwise and brush with oil. Grill the carrots over high heat until slightly browned. Take them off the heat and sprinkle with salt and chopped parsley.

Rye bread bruschetta:

Cut red onions into thin boats and put them in a small glass. Boil white wine vinegar, water, sugar and salt and pour the layer over the red onions. Let the red onions cool in the layer in the fridge before serving, min. 30 min., Preferably more (can be made one or more days in advance and stored refrigerated). Cut rye bread into slices e.g. round. Roast the slices on the grill or on a dry pan until crisp. Mash avocado with lemon juice and salt and put the mash on the bread slices. Garnish with freshly ground black pepper and pickled red onions.

Ingredients

4 persons

Breast fillet: 

4 pieces

Broccoli blueberry salad:

1 pose asparagus broccoli
150 g spinach
¼ cantaloupe melon
100 g raspberries
100 g blueberries
25 g pistachio kernels
50 g feta

Dressing:

1 dl. Greek yogurt 
1 dl. mayonnaise
1 tbsp. white vine vinegar
½ dl. finely chopped dill
½ tsk. salt

Carrots:

8 carrots, preferably in different colors
½ tbsp. oil
½ tsk. salt
1 tbsp. chopped parsley
1 tsp. salt

Rye bread bruschetta:

2 red onions
1 dl. white wine vinegar
½ dl. water
½ dl. sugar
1 tsp. salt
4 slices of rye bread
1 large avocado (or 2 small)
½ tbsp. lemon juice
½ tsk. salt
Freshly ground black pepper

Cooked with

Contact

For further information

Lasse Iver Wine Jensen

Head of Export Scandi Standard 
+45 30 18 40 64
lasse.wine.jensen@scandistandard.com

Mohammad Mouneimne

Group Export Manager 
+45 30 18 41 04
mohammad.mouneimne@scandistandard.com

Kaja Gregersen

Export Manager – Asia
+45 20 40 41 90
kaja.gregersen@scandistandard.com

Mathias Brinkmann-Pedersen

Export Manager – EU, Asia and Africa
+45 20 96 14 63
mathias.brinkmann@scandistandard.com

Nicolai Carlos Heide-Ottosen

Export Manager – Portugal, Spain, Italy, Suisse, Malta & Greece
+45 30 28 12 04
nicolai.carlos@scandistandard.com

Dominique Leleu

Export Manager 
+33 6 74 96 27 87
dominique.leleu@scandistandard.com

Alister Smyth

Export Manager 
+44 78 89 15 65 93
alister.smyth@manorfarm.ie