Bresc BV

Pork belly with chicken thigh and parsnip cream

Ingredients

4

For the pork belly and chicken thigh

  • 200 g pork belly
  • 2 chicken thigh fillets
  • 20 g soy sauce
  • 20 g Bresc Pesto alla Genovese

For the parsnip cream

  • 4 parsnips
  • milk
  • water
  • butter
  • white chocolate

For the pancakes

  • tempura flour
  • Bresc Thai red curry
  • milk

For the garnish

  • 6 quail eggs
  • Bresc Madras
  • cherry tomato confit
  • lettuce
  • grated lime peel

Preparation method

Put the pork belly in a vacuum-sealed bag with the soy sauce and the green pesto and cook it for 3 hours in a bain-marie at 90˚C. Chop into tiny cubes.
Fry the chicken thigh fillets skin-side down with a little green pesto and continue to cook gently in a medium oven. 
Peel the parsnips, chop them coarsely and cook until done in water with milk. Drain and puree with the butter and white chocolate to a smooth cream in the blender. 
Make a pancake batter with the tempura flour and milk and season with the red curry.
Fry the pancakes and use a cutter to make circles out of them. 
Soft boil the quail eggs, shell them, cut in half and marinate in a little Madras. 
Draw a line on a plate with the cream and arrange the various components stylishly on the plate.
Garnish with the cherry tomatoes and lettuce. Grate a little lime over the dish.