“Receita Vatel by Chef Justa Nobre”
Ingredients (6 people):
500 g chicken breast;
400 g courgette;
400 g carrot;
as desired vatel’s traditional sea salt with aromatic herbs (mill);
2 tablespoons olive oil,
as desired mayonnaise
Preparation: cut the chicken breasts into very thin fillets. If necessary, pound them a little.
Wash the courgette and cut it into very thin slices over the length with the potato peeler or mandolin.
Peel the carrot and cut equally thin. Roll out the steaks on the cutting board, season with vatel’s salt, place the courgette slices on top and the carrot slices on top. Wrap and secure with toothpicks. Grease them with a little oil and let them colour a little in a non-stick frying pan.
Then place them on a tray and bake at 170ºc for 5/10 minutes (depending on the thickness of the rolls). Remove from the oven and let it cool slightly. Cut the roll into 2 cm long slices and secure them with skewers. Serve warm or cold and with mayonnaise.
