Chicken Breast Wrapped in Lentils on Zucchini Foam

Pull the whole mixture, roll in the red lentils and roast in olive oil. Peel the truffle potatoes, dice, season, sauté in olive oil and finish with freshly chopped chives.

Tournade half of the zucchini into half moons, blanch in salted water, drain and toss in butter with salt and pepper.

For the sauce, cook the remaining diced zucchini in whipping cream and white wine, season with salt, pepper and a corner of stock cube, mash and season with salt and pepper to taste.

Arrange everything decoratively on a flat plate and garnish with chive stalks.

Quality wine ‘dry’ from the Mosel-Saar-Ruwer region.

Our tip: Always use fresh chives if possible!

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