In the coming months, we will share our favourite summer recipes. Food that we love to make when having family or friends over for cosy evening at our home. This is the first in the series - featuring one of our current favourites. A delicious chicken recipe with "Tonnato" -sauce and a fresh side of yellow beetroots, asparagus broccoli and roasted pistachios.
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Chicken "Tonnato" with yellow beetroots, asparagus broccoli, and roasted pistachios - serves 4
3 large yellow beetroots
250 g asparagus broccoli
1/2 dl pistachios
600g chicken file (slices in smaller pieces)
Salt and black pepper
Olive oil (for cooking + sallad dressing)
"Tonnato" sauce
1 jar of tuna in water (drained) 185g
5 anchovy fillets, rinsed and patted dry
2 egg yolks
3 tbsp. capers, drained
Juice from 1/2 lemon
2 tbsp. white wine vinegar
2 dl olive oil
Salt and black pepper
1. Boil the beetroot "al dente" in salted water. Peel of their skin and slice thinly (preferably with a mandolin)
2. Boil the broccoli in salted water for 3 minutes. Gently roast the pistachios in a pan, chop them up coarsely.
3. For the Tonnato sauce, place the tuna, anchovy fillets, egg yolks, capers, lemon juice and vinegar in a food processor. Mix the ingredients into a smooth puree. Put the food processor on a slow speed and slowly add the olive oil. The finished sauce will have a similar texture as mayonnaise.
4. Put the chicken on the barbecue or fry it in a pan. Use salt and pepper to season the chicken.
5. For plating, spread the beetroots on a deep dish, add the broccoli, and roasted pistachios. Sprinkle with olive oil, salt and black pepper.
Bon appetite!
