Chicken and prunes rolls, zucchini and sorrel purée


Courtesy of Noemie Fournier, Paris Cooking School


INGREDIENTS (6 servings)
300g of thin slices of bacon
6 chicken fillets
30 pitted prunes
Few leaves of sorrel or fresh spinach
Table salt, ground pepper


For the purée : 
1 bunch of sorrel
2 zucchinis (medium size)
Olive oil
Whipping liquid cream


DIRECTIONS
Cut a large rectangle of plastic film that resists to high temperature. Put it on the table, and place the slices of bacon to make them overlap. Cover with the chicken fillets that must be as thin as possible. Season with salt (not to much as the bacon is already salted !) and ground pepper. Spread sorrel or spinach on about 1/3 of the surface. Then add a row of prunes. Roll up tightly, like you do for sushis. You will get a roll of about 2 inches diameter. Twist the ends to close the rolls. Cook it steamed for 20 minutes.
Remove the plastic film, drain and cut the chicken rolls in slices of one inch each.


Wash the zucchinis under clear water. Cut it in 4 parts lenghtwise. Remove the seeds and chop it in cubes. In a pan, warm olive oil and sauté the vegetables over medium heat for 2 minutes. Then reduce the heat to low, and cook it covered with parchment paper for 5 to 8 minutes. At the end of the cooking time, add the sorrel or spinach leaves. Let it melted. Mix this mixture in the food processor. Season with salt and pepper. Add the cream to get the consistency of a puree.


PRESENTATION
Take a cooking ring, put the purée in it to get a perfect shape. Place 3 slices of meat around. Decorate with parsley leaves, cherry tomatoes and sprinkle paprika


Bon appetit !

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