A la Holstein with capers, soft-boiled quails’ eggs, cornichons, anchovy and served with courgette fries and green herb dressing
Soft boil the quail’s eggs for one minute and plunge into iced water. When cool, peel and halve.
Mix the dressing ingredients together and blitz well. Taste and season.
Cook the chicken as directed.
Heat the rapeseed oil to 185c.
Coat the courgette in the seasoned cornflour and deep-fry until crisp. Drain on kitchen paper.
Plate the chicken and top with the egg, cornichons, anchovy and capers and give a twist of pepper.
Serve with the courgette and the herb dressing.