Chicken aspic with potato rösti and cream

Ingredients

• 150 g dark roast stock (concentrated five times)
• 12 sheets white gelatin
• 2 tbsp vinegar
• Salt
• 150 g Carrots
• 150 g pickled cucumbers
• 300 g cooked chicken breast fillet (skinless)
• 0.5 bunch Chives
• 0.5 bunch Parsley
• 0.5 bunch dill
• 1 tsp thyme
• 150 g crème fraîche
• 150 g Low-Fat Quark
• 1 tbsp Medium-hot mustard
• pepper (ground)
• Lemon juice
• 1 kg waxy potatoes
• 2 tbsp Cornstarch
• 30 g clarified butter

Instructions

1. 1.

   Heat the stock with 650 ml water and season with vinegar and salt. Soak gelatin in cold water, squeeze out excess, then dissolve it in the hot stock. Rinse a 1.5 l mold with cold water, line with cling film, pour 1 cm of the stock into it, and chill until set. Peel carrots, roughly cube them, and cook in boiling water for about 5 minutes. Drain, shock in cold water, and let drain well. Roughly cube pickled cucumbers. Slice the chicken into long 1 cm wide strips, layer alternately with carrots and cucumbers in the mold, top with remaining stock, and chill until set.

2. 2.

   For the herb cream wash and dry the herbs, cut chives into rounds, finely chop parsley, dill, and thyme. Mix with crème fraîche, quark, and mustard, then season with salt, pepper, and a splash of lemon juice.

3. 3.

   Wash, peel, and grate potatoes coarsely. Squeeze out excess moisture in a kitchen towel and mix with cornstarch. Season with salt and pepper.

4. 4.

   Heat clarified butter in a pan, drop small heaps of potato mixture, flatten them, and fry until golden brown on both sides. Drain on paper towels and arrange on a plate. Carefully unmold the aspic, remove the mold and cling film, slice it, and serve with the herb cream and rösti.