Main meals


Breast of cornfed chicken wrapped in Black Forest Ham (Schwarzwälder Schinken) with pan-fried asparagus tips and stuffed potato croquettes

Ingredients (serves 4):

Chicken: 4 breasts of cornfed chicken (200g each), 2 apples, 12 shiitake mushrooms, 150 g goose liver, 200 g spinach, 300 g floury potatoes, 3 egg yolks, 50 ml single cream, 60 g Black Forest Ham (Schwarzwälder Schinken), 80 g butter, 100 ml white wine, 20 ml Cognac, salt, pepper, nutmeg

Asparagus foam: 150 g peeled asparagus, 30 g butter, 20 ml tarragon vinegar, pinch of sugar, salt, Cayenne pepper, 60 ml Noilly Prat, 60 ml white port, 100 ml single cream, 200 ml asparagus stock (water used to boil the peel)

Croquettes: 150 g cooked finely diced potatoes, 1 boiled finely diced egg, 10 g chervil, chopped, 20 very thin slices of Schwarzwälder Schinken, 100 ml single cream, 50 g whipped cream, salt, pepper, nutmeg, 2 egg yolks, 300 g mie de pain (grated white bread)

Pan-fried asparagus: 10 g butter, 10 green asparagus tips (halved lengthways), 10 white asparagus tips (halved lengthways), 20 Thai asparagus, sugar, salt, walnut oil, white balsamic vinegar, 10 g butter

To prepare:

Chicken: Bone and skin the breasts and make an incision from below to form a pocket. Season with salt and pepper. Trim and wash the spinach, blanch briefly in boiling water and rinse in ice cold water. Lay out flat on a tea towel to form four ‘mats’ and press down gently. Peel the applies, cut into slices of approx. 2 mm, fry gently and briefly in a little butter and white wine, then chill on a plate. Trim the shiitake mushrooms of their stalks, fry the heads briefly in a little butter and season with salt and pepper. Shape the goose liver into four equally sized oval pieces, season with salt, pepper and Cognac and chill. Cut the apple slices into the same shape, top with the liver and cover with the fried mushrooms. Using a piece of clingfilm press down lightly and transfer to the spinach bases, then wrap up tightly in the spinach leaves. Insert the packages closed side up into the pocket of the chicken breasts, then place the breasts on a buttered baking sheet. Peel and boil the potatoes, drain, pass through a sieve, add egg yolks and cream and stir to a smooth paste. Season with salt, pepper and nutmeg. Using a piping bag with a star-shaped nozzle, pipe the mixture in a decorative fashion around the chicken breasts and brush lightly with melted butter. Preheat oven to 180°C and cook for approx. 8 minutes. Remove from oven, top with the very thin slices of Schwarzwälder Schinken and briefly return to the oven. 

Asparagus foam: Fry the asparagus very gently in a little butter, deglaze with tarragon vinegar, reason and reduce all the liquid. Add the Noilly Prat and white port and reduce liquid to around half. Add the cream, bring to a boil, stir and strain through a fine sieve before seasoning. Briefly whip up the sauce before serving.

Potato croquettes: Reduce the cream until it thickens. Mix the diced potato, egg, chervil, cream, whipped cream and seasoning. Place a spoonful of the mixture on each slice of Black Forest Ham (Schwarzwälder Schinken), roll up and chill briefly. Dip the rolls in egg white, then in the grated bread. Fry in 160°C fat and leave to drain on kitchen roll. 

Pan-fried asparagus: Fry the asparagus tips in butter until golden brown, then add sugar, salt, oil and vinegar and cook until done. Mount the liquid with butter. 

To serve:

Slice the chicken breasts, arrange in the centre of the plate and surround with the asparagus. Cut the croquettes in half on the diagonal and arrange on the plate. Decorate with the whipped sauce. 


Rezept von Jörg Sackmann, „Restaurant Schlossberg“ im Romantik Hotel Sackmann in Baiersbronn-Schwarzenberg