Chicken aspic with Rösti and herb cream

Ingredients

• 150 g dark roast stock (concentrated five times)
• 12 sheets of white gelatin
• 2 tbsp vinegar
• 100 g carrots
• 100 g pickled cucumbers
• 1 smoked chicken breast fillet
• 1 bunch chives
• 1 bunch parsley
• 1 bunch dill
• 1 tsp thyme
• 300 g sour cream
• 1 tbsp mustard
• 1 kg waxy sweet potatoes
• 4 tbsp flour
• 30 g Butter
• Pepper

Instructions

1. 1.

   Heat stock with 650 ml water, season with vinegar and salt. Soak gelatin in cold water, squeeze dry, dissolve in hot stock. Pour 1.5 l of the mixture into a mold, chill until set. Peel carrots, roughly dice, cook in boiling water for about 5 minutes. Dice pickled cucumbers. Mix chicken, carrots, and cucumbers; fill mold and top with remaining stock, refrigerate to set. For herb cream, slice chives into ribbons, finely chop parsley, dill, and thyme. Stir together with crème fraîche and mustard, season with salt and pepper.

2. 2.

   Preheat oven to 200°C. Wash, peel, and grate sweet potatoes. Mix with flour, salt, and pepper. Spread about ten flat discs onto a parchment-lined tray. Dice butter; place half on the discs and bake for 15 minutes, flip carefully, then spread remaining butter over the Rösti and bake another 15 minutes.