Chicken Mousseline Roulade with Chive Beurre Blanc, Butternut Squash Three Ways and Pan-Roasted Brussel Sprouts
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Chicken Mousseline Roulade with Chive Beurre Blanc, Butternut Squash Three Ways and Pan-Roasted Brussel Sprouts

By January 25, 2021

Recipe courtesy of Melinda Burrows, CEC, CCA, Executive Chef of Hickory Hills Country Club, Springfield, Mo.
Photos courtesy of Obrey Productions.

Ingredients

Instructions

Procedure: 

  1. For mousseline: place chilled diced chicken in a food processor. Use pulse action several times to break down diced chicken. Add salt, continue with full processing until paste is shiny and smooth. Add the egg whites, process until incorporated. Add the heavy cream, process until incorporated. Add the coriander and white pepper, until incorporated. Add the parsley, sauteed garlic and shallots, until incorporated.
  2. Remove Mousseline from food processor, poach a small quenelle in chicken stock to check for flavor, adjust seasoning if needed.
  3. Pass the mousseline through a tamis to create a super-smooth paste. It is now ready to use. Fill a piping bag with the Mousseline, set aside keeping it chilled.
  4. On a plastic-lined work surface lay out the chicken breasts, season with a little salt and white pepper.
  5. Lay 6 each spinach leaves on the flattened chicken breast, brush with warm gelatin to help spinach remain adhered to chicken breast during poaching.
  6. Pipe Mousseline down middle of chicken breast, over the spinach leaves.
  7. Carefully roll roulade into a cylinder, wrap with film, tighten ends with knots.
  8. Poach roulades in simmering chicken stock until internal temperature reaches 165°F.
  9. Remove roulades from the poaching liquid. Take off the plastic wrap.
  10. In a hot sauté pan, quickly sear the sides of the roulade, remove from sauté pan.
  11. Slice roulades for service, there should be 6 usable pieces per roulade, plate 5.

Procedure For Chive Beurre Blanc:

  1. Place vinegar, wine, shallots, and peppercorns in a small saucepan over medium heat and reduce liquid by half.
  2. Strain out the solids and return reduced liquid to pan.
  3. Off the heat, gradually swirl cubed butter into liquid, creating an emulsion.
  4. Fold in chives, hold for service.
  5. 2 ozs. sauce per plate.

Procedure for Fried Butternut Squash Ribbons:

  1. Utilize long peelings from other squash applications.
  2. Trim sides straight, keep length the same on all pieces.
  3. Fry in hot oil until lightly brown. They will curl.
  4. Remove from hot oil, drain, season.
  5. Use 5 pieces per plate.

Procedure for Oven-Roasted Butternut Squash Cubes:

  1. Preheat oven to 400°F.
  2. Utilize the straight neck from the butternut squash for cutting and make 30+ perfect large cubes.
  3. Toss the cubes with sunflower oil.
  4. Season with sea salt.
  5. Place on a baking sheet and roast until tender, about 15 minutes.
  6. Remove from baking sheet, hold warm for service.
  7. Use 5 pieces per plate.

Procedure for Butternut Squash Puree:

  1. Preheat oven to 300°F.
  2. Toss squash cubes with the sunflower oil, lay out on a sheet pan.
  3. Roast for about 25 minutes with low fan, until soft, no color.
  4. Heat heavy cream and garlic cloves in a saucepan, do not boil.
  5. Add squash, heavy cream, garlic to the carafe of a Vitamix or blender, process until completely smooth.
  6. Season with salt and white pepper. Pass through a tamis for extra creaminess.
  7. Hold for service, 5-oz. portion per plate.

Procedure for Pan-Roasted Brussels Sprouts:

  1. Blanch brussels sprouts in salted water for several minutes.
  2. Remove from hot water.
  3. Shock in ice water bath, remove, drain, dry and chill.
  4. Sauté in sunflower oil, cut side down to pan-roast, season to taste with sea salt and black pepper.
  5. Use 5 halves per plate for service.
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