Poached chicken / black garlic cream / pineapple / peanuts

Ingredients

For the poached chicken
5 chicken fillets
salt and pepper
50 g butter
For the peanut sauce
625 g chicken fond
125 g coconut milk
50 g Bresc Lemongrass puree
6 g lime peel
6 star anise
3 bay-leaf
5 kaffir leaves
8 coriander seeds, crushed
6 g Bresc Garlic chopped
8 Szechwan pepper corns, crushed
6 g Bresc Thai green curry
175 g peanut butter
25 g sugar
25 g soy sauce
For the black garlic cream
250 g Bresc Black garlic puree
190 g chicken fond
50 g coconut milk
50 g braised onion
50 g semi-dried tomato
50 g butter
For the pineapple
3 pineapple
1625 g water
815 g sugar
2 lime peel
2 lemon peel
2 orange peel

Preparation method

Put the chicken fillets in a vacuum-sealed bag. Cook for 30 minutes au bain-marie or steamer at 62°C. Remove them from the bag. Dab to dry, season with salt and pepper and sauté in hot butter until golden-brown. Carve the chicken into neat slices.
Mix all the ingredients for the peanut sauce, except the peanut butter, together. Bring to the boil. Cover and allow the flavours to develop for half an hour. Strain. Add the peanut butter. Bring to the boil and mix. Season with extra soy sauce if necessary.
For the black garlic cream, fry the onion gently and add the chicken fond. Bring to the boil and add the remaining ingredients, puree with a stick mixer to produce a homogeneous mixture.
Peel the pineapple and remove the brown bits. Cut into the shape required. Mix the water with the sugar and the citrus peel. Bring to the boil and allow to boil for 5 minutes. Add the pineapple and cook on a low light. Allow to cool in the syrup. Remove the pineapple from the syrup. If necessary, fry briefly and cut into thin slices (fan-shape).
Make a droplet with the black garlic cream and arrange the pineapple fan on top.
Place the chicken on top and arrange the peanut sauce over it.