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Categories:Viewed: 76 - Published at: 7 years ago
Ingredients
- 2 chicken breast, 6 oz. each
- 2 Alaskan king crab legs, picked of their meat
- 6 to 8 asparagus spears, top 3 inches only, blanched in heavily salted water until crunchy tender
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh tarragon, minced
- 1 stick, unsalted butter, melted and kept warm
- kosher salt and fresh ground pepper
Method
- Pull a 24 inch long piece of plastic wrap out of the container and then fold it in half so you have approximately a 12 by 12 inch square. Working with one chicken breast at a time place it off center on the wrap and then fold the wrap over the top. Pound the breast until it is about 1/4 to 1/2 inch thick. Repeat with the other breast. cut the plastic wrap in half.
- Place each breast, what would have been skin side down, onto the plastic wrap. Rub a little butter across the center of each breast. Season each with pepper. Taste the crab if it is salty don't salt the chicken, your call on the salt here. In a straight line make a mound of crab meat down the center.
- Roll the chicken breast up in the plastic wrap taking care not to roll the plastic into the chicken. Now take two pieces of foil and place each roulade on a piece of foil. Roll the roulades in the foil and twist the ends of the foil tightening up the chicken roulade into a tight firm cylinder.
- Lace a large pot of water over high heat.
- hile the water is coming to a boil place the yolks, lemon juice, mustard, tarragon, a teaspoon of water, salt and pepper into a heat proof mixing bowl. Whisk to combine.
- Place the bowl over low heat and continually whisk until the mixture starts to thicken and follow you whisk by leaving ribbon trails. Remove from the heat and place the bowl on a damp towel. The towel is to keep the bowl from moving. Adding a drizzle whisk the butter into the eggs. Really only do this at a drizzle and make sure the oil is emulsifying with the yolks before you add more. Slowly keep adding the butter while whisking until all but the last tablespoon, which is water, is combined. Keep the bearnaise in a warm spot but not over any flame.
- If the large pot is boiling, remove a cup of water and then add the chicken roulades and then reduce the heat to low. Simmer the roulades for 10 to 12 minutes. Remove them from the heat and let them rest.
- Place the asparagus tips into the reserved hot water to warm them.
- Remove the chicken from its wrapper and slice. Plate it and serve topped with bearnaise.
