Jean Clodo Si Louis

Chicken with basil, golden pineapple and roasted corn with a herring gastrique.

Ingredients

Chicken in basil

  • 1 chicken breast
  • 1 tablespoon of chopped basil.
  • 1 tablespoon of fresh thyme.
  • 1 tablespoon of parsley.
  • Salt and pepper to taste.

Golden pineapple

  • ½ cup pineapple cut in triangles.
  • 1 tablespoon of brown sugar.
  • 1 tablespoon of butter.

Herring reduction

  • 1 fillet of smoked herring.
  • 1 tablespoon of oil.
  • ⅓ cup of white wine.
  • ½ cup of water.
  • 2 chili peppers.
  • 1 garlic clove.
  • 1 tablespoon of thyme.

Herring gastrique

  • 1 cup of sugar.
  • 1 cup of vinegar.
  • 1 cup herring reduction.

Roasted corn

  • Corn.
  • Salt and pepper to taste.
  • 1 lemon.

Preparation

Chicken in basil

Marinate the breast with the spices. Heat the oil and place the chicken breast. Cover and lower the heat letting it cook for 4 minutes. Turn and cover again until cooked.

 

Golden pineapple

Put the butter on a hot pan and let the pineapple brown. Add the sugar and turn, until you get it caramelized in a semi-dark amber color.

 

HERRING REDUCTION

Heat the oil and fry the chili pepper to taste. Add garlic and herring. Sauté and let it cook for three minutes. Add the wine and let it reduce. Add two tablespoons of water. Strain and only use the liquid.

 

Herring gastrique

For the herring gastrique put in a pan the cup of sugar plus half a cup of water. Let it reduce until it starts to caramelize. Add the cup of vinegar and let it reduce until it is caramelizing. Add the herring reduction and stir until it is mixed.

 

Roasted corn

Roast the corn until blackened. Season with salt and pepper and add the juice of a lemon.

Presentation

Take the insides of a pineapple and put the chicken with the caramelized chunks of pineapple inside. Add the corn and cover with the herring gastrique.