Recipe for: Chicken Tenderloins with Asparagus Purée and Sorrel Vinaigrette - photo 1
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Recipe for: Chicken Tenderloins with Asparagus Purée and Sorrel Vinaigrette

Pikantne New Year's Eve Main dishes 60 min Medium 3 wyświetleń ~11.69 PLN * - (0)
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Description

Delicate chicken tenderloins served on creamy purée of fresh spring asparagus, drizzled with a light, tangy sorrel vinaigrette. The dish combines Polish seasonality (asparagus, sorrel, possibly rhubarb) with a fit form — low in fat, high in protein, and plenty of vegetables. The purée is velvety thanks to the cottage cheese, and the vinaigrette adds freshness and citrus sharpness. Perfect for a healthy New Year's Eve dinner, it looks great on the plate (intense green, pink meat, velvety texture). Serve immediately after preparation, garnishing with blanched asparagus tips and chives or thin ribbons of pickled rhubarb for contrast.

Ingredients Used

Ingredients (14)

Servings:
4
  • Chicken tenderloin 600 g
  • Green asparagus 600 g
  • Semi-fat cottage cheese 150 g
  • Milk 50 ml
  • Rapeseed oil 30 g
  • Sorrel 80 g
  • Lemon 0.6 szt. (~50 g)
  • Mustard 15 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Honey 15 ml
  • Rhubarb 80 g
  • Chives 0.1 pęczków (~10 g)
💰 Szacowany koszt dania: ~11.69 PLN (2.92 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Asparagus purée

1

Preparation of ingredients: snap off the tough ends of the asparagus at the point of natural breakage (hold the tip and gently bend it; the stem will break where it starts to become tougher). Cut off about 8-10 pea tops (about 120 g) and set aside for decoration. Cut the remaining shoots into pieces 3–4 cm long.

Ingredients: green asparagus
Use a cutting board and a sharp knife to cut the asparagus. Keep your hand close to the tip to make it easier to get even pieces.
2

Blanching: bring a large pot of water (about 2–3 l) to a boil with 1 teaspoon of salt (about 3 g). Add batches of the chopped asparagus and cook for 3–4 minutes — the asparagus should become bright green and tender to the fork, but not mushy. After 3 minutes, check a piece with a fork: if it goes in easily and the stalk is tender, it's done. Immediately transfer the asparagus to a bowl of very cold water and ice to stop the cooking and maintain the color.

Ingredients: green asparagus, Salt
Use a colander and a large bowl with ice for the so-called thermal shock. Blanching preserves color and flavor.
3

Puree: drain the asparagus well from the water. Place the drained asparagus (set aside a few tips for decoration) in a blender, add semi-fat cottage cheese (150 g) and 50 ml of milk. Add 1 tablespoon of rapeseed oil (15 g), a pinch of salt, and a little pepper. Blend on high speed for 1–2 minutes until the mixture is smooth and creamy. If the puree is too thick, add a tablespoon of milk at a time until the desired consistency is reached — it should be thick but creamy enough to hold its shape on the plate.

Ingredients: green asparagus, Semi-fat cottage cheese, Milk, Rapeseed oil, Salt, Black pepper
Use a blender or an immersion blender. If you don't have a blender, mash in a pot with a potato masher, then strain through a sieve for a smooth consistency.

Sorrel Vinaigrette

4

Prepare the sorrel: wash the sorrel leaves and dry them. Remove the thick stems (they can be chopped and used for another dish). Chop the leaves finely and transfer them to a blender.

Ingredients: sorrel
Use a salad spinner or paper towel to dry the leaves — excess water will dilute the vinaigrette.
5

Emulsifying the sauce: add the juice of half a lemon (about 25 g), 1 tablespoon of mustard (15 g), 1 finely grated clove of garlic (about 5 g), 1 tablespoon of rapeseed oil (15 g), optionally 1 teaspoon of honey (optional, 5–15 g), and a pinch of salt and pepper to the blender with the sorrel. Blend briefly until smooth — the sauce should be light green, slightly creamy, and well emulsified. Taste and adjust with lemon juice or salt if needed.

Ingredients: sorrel, Lemon, Mustard, Garlic, Rapeseed oil, Honey, Salt, Black pepper
If you don't have a blender, put the ingredients in a jar and shake vigorously until the ingredients are combined. Add the oil in a thin stream to achieve a stable emulsion.

Chicken Tenderloins

6

Prepare the tenderloins: clean the tenderloins of any membranes and possible tendons. Pat dry with a paper towel. Rub the tenderloins with 1 tablespoon of oil (15 g), salt, freshly ground pepper, and a lightly crushed clove of garlic (5 g) — set aside in the refrigerator for 10–15 minutes to allow the flavors to absorb.

Ingredients: chicken tenderloin, Rapeseed oil, Garlic, Salt, Black pepper
Use a sharp knife to remove the membranes. A short marinating time is sufficient — too long will cause the meat to lose its firmness.
7

Frying: heat a pan (preferably 26–28 cm) over medium-high heat. When the pan is hot, add 1 tablespoon of oil (15 g). Place the tenderloins one by one, do not crowd them. Fry for 3–4 minutes on one side until a golden crust forms, then flip and fry for another 3–4 minutes on the other side. The meat is ready when the internal temperature reaches 74°C or the juices running from the cut are clear, and the meat is not raw in the middle. After frying, set the tenderloins aside on a plate for 5 minutes, loosely cover with foil — resting will help retain juiciness.

Ingredients: chicken tenderloin, Rapeseed oil, Salt, Black pepper
Use tongs or a spatula. If the tenderloins are thicker, you can place them in an oven preheated to 180°C for 6–8 minutes after frying to finish cooking without burning the surface.

Additions and assembly

8

Prepare the decorations: quickly reheat the tips of the asparagus — toss them in a dry, hot pan for 1 minute on each side until they are hot and slightly browned. If you are using rhubarb, cut it into thin ribbons and drizzle with lemon juice with a bit of honey (optional) — let it sit for 5 minutes to soften slightly.

Ingredients: green asparagus, Rhubarb, Honey, Lemon
The pan must be hot, but don't overdo it — the tips should remain firm.
9

Serving: On a warmed plate, place 2–3 tablespoons of asparagus purée in the center and spread it with a spoon to create a 'nest'. Lay the sliced tenderloin (about 3–4 slices per serving) on the purée. Drizzle with some of the sorrel vinaigrette (about 1–2 tablespoons per serving). Arrange the blanched asparagus tips next to the meat, sprinkle with finely chopped chives, and garnish with a ribbon of pickled rhubarb, if using. Serve immediately to keep the purée and tenderloin warm.

Ingredients: Semi-fat cottage cheese, green asparagus, chicken tenderloin, sorrel, Lemon, Chives, Rhubarb
Use a tablespoon to shape the purée and a teaspoon for precise drizzling of the sauce. The dish looks best on a white plate for color contrast.
10

Taste check: before serving, taste the dish and possibly add a bit of salt to the purée or more vinaigrette for acidity. Remember that the cottage cheese and sorrel have natural acidity and saltiness — season carefully.

Ingredients: Salt, Black pepper, Honey
Always taste the dish before seasoning and remember that the sauce can intensify the flavor a few minutes after mixing.

Fun Fact

💡

Sorrel was a popular green in Polish cuisine as early as the 19th century — its tangy flavor paired well with rich sauces and cottage cheese, and it is now appreciated as a fresh, seasonal accent in light dishes.

Best for

Sylwester Romantyczna kolacja Wiosenne menu degustacyjne

Tips

🍽️ Serving

Serve the dish hot, using plates warmed for a short time in the oven or hot water. For a healthier version, replace the cottage cheese with buttermilk (this will change the texture of the purée) or reduce the amount of oil. If you are serving multiple dishes, do not pour all the vinaigrette at once — serve the rest in a sauceboat.

🥡 Storage

Purée can be stored in the refrigerator for up to 48 hours in an airtight container. The tenderloin is best consumed on the same day; storage weakens the texture of the meat. Store the vinaigrette for up to 3 days in the refrigerator, and before use, bring it to room temperature and mix again.

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