Preparation:
Apple chips
- Slice the apple very thinly (using a mandoline).
- Place on a baking tray lined with parchment paper and dry at 90–100°C (195–210°F) for about 40 minutes until crispy. Set aside.
Celeriac purée
- Peel the celeriac and cut into cubes.
- Cook in the milk with a little salt until soft.
- Blend finely with the olive oil until a smooth, pale cream forms. Keep warm.
Apple–hazelnut crust
- Dice one apple finely and briefly sauté in a little butter (about 30 seconds). Let cool.
- Roughly chop the hazelnuts.
- Mix with the diced apple, breadcrumbs, Parmesan, egg white, butter, salt, white pepper, and thyme.
- The mixture should be moist and easy to shape.
Apple reduction
- Peel the apple, cut into small pieces, and place in a small, narrow saucepan.
- Cover with water and cook until soft. Purée finely, then pass through a sieve to achieve a smooth texture.
- Return the liquid to the saucepan and gently reduce over low heat.
- Mix the cornstarch with a little cold water until smooth and add to the reduction to achieve a lightly thickened, glossy consistency.
- Season with salt to taste.
Chicken
- Season the chicken with salt and pepper.
- Sear in a pan with a little olive oil for 2 minutes on each side.
- Transfer to a baking tray lined with parchment paper.
- Generously spread the apple–hazelnut crust on top and press down lightly.
- Cook in a preheated oven at 180°C (350°F) for about 10–12 minutes (internal temperature 69°C / 156°F).
- Switch to grill/broil for the last 2 minutes to achieve a golden crust.
- Let rest briefly, then cut in half.
Plating
- Spread the celeriac purée in the center of the plate.
- Place the chicken fillet on top, slightly overlapping.
- Drizzle with a few drops of apple reduction.
- Scatter a few hazelnuts on top.
- Loosely arrange a small bunch of rocket microgreens so a few leaves fall onto the purée.
- Finish with an apple chip and a drop of olive oil.
- Serve warm.