{"id":27011,"date":"2022-11-10T16:32:33","date_gmt":"2022-11-10T15:32:33","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/spring-veloute-with-chicken-crisp-sour-cream-and-seared-white-onion\/"},"modified":"2022-11-10T16:32:33","modified_gmt":"2022-11-10T15:32:33","slug":"spring-veloute-with-chicken-crisp-sour-cream-and-seared-white-onion","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/spring-veloute-with-chicken-crisp-sour-cream-and-seared-white-onion\/","title":{"rendered":"Spring velout\u00e9 with chicken crisp, sour cream and seared white onion"},"content":{"rendered":"

Serves 8 as a starter or 4 as a main course
\n<\/strong><\/h3>\n

Spring velout\u00e9 with chicken crisp, sour cream and seared white onion<\/h3>\n

Velout\u00e9 Base<\/p>\n

    \n
  • 3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fresh onions<\/li>\n
  • \u00bc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fennel<\/li>\n
  • 100 ml\u00a0\u00a0 White wine<\/li>\n
  • 1 l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n
  • 300 ml\u00a0 Chicken stock<\/li>\n
  • Spring Herbs<\/li>\n
  • 200 g\u00a0\u00a0\u00a0\u00a0 Nettles<\/li>\n
  • 20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lovage<\/li>\n
  • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spinach<\/li>\n
  • 20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chives<\/li>\n
  • 100g\u00a0\u00a0\u00a0\u00a0\u00a0 Cucumber<\/li>\n
  • 100 g\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
  • 50 ml\u00a0\u00a0\u00a0\u00a0 Champagne<\/li>\n<\/ul>\n

    Cut the fennel and the onions into smaller pieces and saut\u00e9 everything in a pan with a little oil on medium heat \u2013 the vegetables should not brown. Pour in the wine, stock and water and simmer for about 20 minutes, reducing somewhat. Pick the nettles off the stems and rinse under cold water. Chop the spinach and herbs roughly. Dice the cucumber. Mix the velout\u00e9 base with the spring herbs and butter just before serving and finally add champagne, lemon and salt.<\/p>\n

    Chicken crisp and mushrooms<\/h3>\n
      \n
    • 120 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chicken skin<\/li>\n
    • 200 g\u00a0\u00a0\u00a0\u00a0\u00a0 Oyster Mushrooms<\/li>\n
    • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Nettles<\/li>\n<\/ul>\n

      Spread the chicken skins out on a baking tray lined with a silipat mat or baking paper and roast in the oven at 200\u00b0C for 20 minutes or until crisp and golden. Save the chicken fat from the tray. Chop the crispy skin into smaller pieces. Shred the mushrooms by hand into strips (reasonably small). Pick the nettle leaves. Fry the mushrooms in oil and chicken fat until golden brown, add the chopped chicken skin and the nettles.<\/p>\n

      Garnish<\/h3>\n
        \n
      • 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White onion<\/li>\n
      • 50 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1-2-3 lemon pickling liquid<\/li>\n
      • 100 ml\u00a0\u00a0\u00a0\u00a0 Cream Arla\u00ae<\/li>\n
      • 2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0 \u00c4ttika (Spirit vinegar)<\/li>\n
      • 10 sprigs\u00a0 Lovage<\/li>\n
      • 25 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Celery<\/li>\n<\/ul>\n

        Bake the white onion whole at 200\u00b0C for about 30 minutes. Quarter the onions and sear the cut edges on the onion with a gas burner. Pick the layers apart and place the onions in a vacuum bag with the pickling liquid and seal. Pick the lovage in cold water and set aside until serving. Slice the celery thinly on a mandolin and rinse in cold water. Mix the cream and vinegar and put in the fridge.<\/p>\n

        If you do not have a vaccuum machine, place the onions in a plastic bag with the pickling liquid and seal to infuse.<\/p>\n

        When serving; arrange all the\u201ddry\u201d ingredients at the centre of the plates and pour the soup at the table. Drizzle a little of the vinegar\/cream into the soup (do not use too much)!<\/p>\n","protected":false},"featured_media":25241,"template":"","recipe_category":[],"course":[221],"season":[],"class_list":["post-27011","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-starter"],"acf":[],"yoast_head":"\nSpring velout\u00e9 with chicken crisp, sour cream and seared white onion - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Spring velout\u00e9 with chicken crisp, sour cream and seared white onion och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/spring-veloute-with-chicken-crisp-sour-cream-and-seared-white-onion\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spring velout\u00e9 with chicken crisp, sour cream and seared white onion - 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