Tarteletter with Chicken and Asparagus
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (240g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Kogt hønsebryst eller kyllingebryst Jeg laver tarteletter med høns i asparges, når vi har kød fra hjemmelavet hønsekødssuppe – alternativt kan man købe kyllingebryst eller hønsebryst og koge det i en gryde i 20 minutter med lidt grøntsagsboullion, en gulerod i grove tern, 1 løg i tern, peberkorn, salt og laurbærblade.
- Gem 3 dl kogevand.
- Tarteletter Smelt smør i en gryde og pisk mel i til en melbolle.
- Pisk derefter mælk i, lidt efter lidt til saucen er helt jævn.
- Kog op og lad saucen koge igennem 1-2 minutter under omrøring og smag til med salt, peber og juster konsistensen med kogevand fra kyllingen/hønen.
- Skær hønsekødet i tern, dræn asparges og kom det i saucen.
- Lun tarteletterne i ovnen.
- Fyld de lune tarteletter med sauce og pynt med persille eller brøndkarse og kværn sort peber over, samt et lille drys flagesalt.
Flaky pastry shells function as the structural anchor for this traditional Danish dish, demanding a filling that is rich enough to coat the palate yet balanced by savory poultry and crisp vegetables. Making the base sauce requires cooking the butter and flour mixture, known as a roux, for exactly one to two minutes before slowly whisking in the dairy. This short cooking window eliminates the raw flour taste without browning the fats, ensuring a stark white bechamel. Incorporating the reserved cooking broth from the poached chicken adjusts the thickness of the sauce while deepening the savory profile.
Accompaniments and Pairing Strategies
Heavy pastry shells filled with cream sauce benefit from bright, acidic side dishes that cut through the richness. Pickled beets, cucumber salad tossed in vinegar and sugar, or cold-shucked radishes provide a sharp contrast. Alternatively, a simple green salad dressed with a tart lemon vinaigrette balances the heavy cream components on the plate. When arranging the meal, serve the warm shells alongside the simmering pot of filling so diners can ladle the sauce immediately before eating, preventing the pastry from becoming soggy.
- Test the bechamel consistency by coating the back of a spoon; run a finger through the center to see if the line holds clear without the edges bleeding inward.
- Warm the pastry shells in an oven set to 180 degrees Celsius for five minutes to restore their crisp exterior texture before filling.
- Store leftover chicken filling in a sealed container in the refrigerator for up to three days, reheating gently on the stovetop with a splash of milk to loosen the sauce.
