Get it all on this Recipe...
Ingredients
1 boneless, skinless chicken breast
8 pces julienne carrot
2 pces asparagus
6 pces enoki mushroom
2 pces fennel fronds
2 pces julienne fennel stem
5 g dried trumpet mushrooms, ground
1 beet
1 oz. Truffle vinaigrette
1 nori sheet
Preparation Instructions
Butterfly the chicken breast and pound out until about 1/4 inch thick. Season. Place the nori sheet on the chicken breast. Arrange the vegetables in the middle of the chicken breast being sure to leave the asparagus tips and the fennel fronds sticking out of the ends a little. Roll the chicken breast like a sushi roll, keeping all the ingredients in the middle of the roll and rolling it tightly. Roll the outside in the ground trumpet mushrooms and sear in a hot pan. Finish in the oven at 350 degrees for two to three minutes. Remove from the oven and slice.
Cook the beet in boiling salted water until soft in the middle. Remove and cool. Once cooled to at least room temperature then Slice very thinly on a mandolin.
Plating:
Arrange the beets down the middle of the plate. Place the sliced chicken maki rolls along the middle of the beets. Drizzle the plate with the truffle vinaigrette and sauteed cepe mushrooms.
Restaurant Name
Ottawa Marriotte Hotel.
Chef Name
Steven Gugelmeier
Chicken Maki Roll with Beet Carpaccio and Cepes mushrooms
This dish is a mixture of Italian and Japanese food traditions. Maki is a kind of cut roll with fillings. Carpaccio is raw meat or fish. Chef Steven Gugelmeier puts his own spin on these classic foods by rolling vegetables into a thin slice of chicken, which is then laid on a bed of beets and mushrooms.
However, the chef takes this dish a step further by browning the whole in a pan, then cooking it in the oven for a few minutes. This dish is then served as an appetizer.
2497 votesMap
Reviews (21)
byhawkins, July 25, 2012
It was my first time to make a sushi style recipe like this. The video presentation of this recipe is not loading well. It has a good photo in this site, but I don’t know what went wrong, because I cannot roll it perfectly with the in nori sheet. It made me feel ashamed to serve it to my husband, due its disappointing looks though the taste is a little bit good.
byMaria, July 25, 2012
This sounds great.. I cant wait to try it. Its better if you add some celery or carrot to add some contract. This is very simple and the preparation direction is easy to understand.
byConan, July 4, 2012
I've tried a variety of Maki from the large, fat one to the really thin rolls and i must say this maki recipe stands out. It's unique and delectable. It would be a very good idea to prepare it with the other maki varieties.
bykim, June 19, 2012
I don't think this recipe is very attractive! From its color it is already awful! I think it needs to be change at all!
byMatyam, June 18, 2012
The name sounds weird and all I know about it is that this is Italian but so much for surprises, it is also Japanese! But giving it a run down, it was such a big success! My family loved it and so I always make it every chance I get! Loving it!
bycandy, June 18, 2012
I really love the combination of Italian and Japanese cuisines! Superb and really delicious in its taste! What can I ask for more!
byDerrick, June 17, 2012
Actually, though the dish is quite toasted it is still appetizing and tempting. I been trying this one for a year and still it is the best dish i ever tasted.
byClaire, June 17, 2012
I do love chicken recipes. But this one makes me more interested when I knew the instructions presented. And after preparing this, my family likes the taste of it! And this recipe is also advisable to make in any occasions.
byClaire, June 17, 2012
Every time my mom ask me to make a chicken dish, I always make this recipe! I really prefer this recipe because of its flavor: very unique and certainly yummy and luscious! Love it so much!
byHelen, June 5, 2012
The recipe looks delightful with its Japanese touch with the inspiration of French delicacies. This recipe reminds me of someone at Japan. I miss the food and culture of that place. Nice recipe!
byJeremie, June 4, 2012
Though this recipe has expensive ingredients and we find it difficult. However after a long process and sweaty forehead I can say that "this is a worth trying". My new innovative taste for this month!
bytina, June 2, 2012
This recipe is very difficult to prepare. Not good for beginners! Too complicated to follow the recipe and it is hard to put together all the ingredients!
byAlexia, June 2, 2012
A friend of mine made one of this recipes, it tasted really awkward because of the raw meat. I made one of this without using Carpaccio and the output was flavorful.
byAlexia, June 2, 2012
A friend of mine made one of this recipes, it tasted really awkward because of the raw meat. I made one of this without using Carpaccio and the output was flavorful.
byYohan, May 12, 2012
Upon looking at the video, it makes my mouth watery coz it seems to be a so delectable chicken dish and I prepared one last night but there’s something missing in here. It has lacked taste so the next time I made it, I used rosemary with lemon pepper and garlic powder into chicken before rolling it to taste, well, good enough.
byDona Thrall, April 21, 2012
it seems so easy to do this after having watched the recipe video several times. My maki rolls didn't look any closer to the ones done by the chef. The mushrooms were all over the plate. I wonder what I did wrong.
byandy groove ;), April 10, 2012
This maki recipe is really different from the traditional ones. Included with a very instructional video with a very stunning plating. It was very easy to follow as long as you have all the ingredients in your kitchen, you’re good to go.
byGregory, March 28, 2012
I only learned about cepes mushrooms from this website. It's so versatile because it can be paired with any kind of meat and goes well with many herbs. Best of all, i like how the dish is presented. very creative.
byMaria, March 17, 2012
What a unique recipe this is. I just love the combination of cooking techniques from different cultures. As to the food itself, it sure is appetizing to look at, as well as the aroma and of course, the taste too. I don’t think this is just for appetizer; I regularly have this for snack.
byBlanche, March 10, 2012
This is such a classic maki roll with the own spin of Chef Steven Gugelmeier that made it all the more special. It is a cuisine that is both western and eastern. The skin of this roll was sort of crispy; I made it that way for kids to enjoy the food. According to my family, it looks like sushi and tastes like salad! I was really proud of myself that time so everytime I want to surprise them I make these rolls with cheese as toppings! Really a divine dish that can be dished out with any side dish!
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