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Poultry ballotine with kombu


  • 4 chicken fillets
  • 5g of kombu seaweed
  • Fine salt and freshly ground pepper


Rehydrate kombu seaweed for approximately 5 minutes in a bowl of hot water (save the water to make a broth later).

Bring a large pot of water to a boil.

Halve the fillets lengthwise without cutting through and stuff them with a slice of kombu seaweed.

Close and fold the ballotines with a plastic wrap.

Carefully put the ballotines in the pot of boiling water and turn off the heat. Cook for 20 to 25 minutes, according to the size of the ballotines.

Once cooked, remove the ballotines from their plastic wrap and slice slantwise. Serve with a tomato chutney with Provencal spices or a pilaf rice for example.

Recipe and photo by Chef Emilie Mounsaveng

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