Ingredients for balsamic onions:
Peel the onions and cut them into rings. Fry in a pan with a little oil and caramelize with maple syrup.
Add the port wine, balsamic vinegar and vanilla extract and cook slowly over medium heat until the mixture is dark red and thick.
Ingredients for the vegetable pan:
Wash, trim and cut the vegetables into bite-sized pieces. Peel the sweet potato beforehand and cut it into small pieces. Fry all together in a pan with oil. Adjust the vegetable casserole with salt.
Lemon Chicken Ingredients:
Salt the meat. Fry in oil in a large pan with the crushed garlic and sage leaves. When the meat is browned, turn it over and continue browning. Lower the heat a little. Each side takes about 8 minutes. Then let the chicken breasts rest. Sprinkle them with grated Parmesan cheese and season with lemon pepper. Remove from pan and let rest.
Ingredients for lemon foam:
Peel the garlic and place in a tall bowl. Add the egg yolk and mustard and mix with a hand blender. Gradually pour in the oil in a thin stream while continuing to mix. Use Alba oil for flavor. It has a subtle buttery aroma. Then stir in the dried lemon peel. Adjust them with salt and lemon pepper and add yogurt.
If a cream dispenser is available, process the mass with 4 CO2 capsules into a foam.
serving:
Arrange vegetables on plates. Slice the lemon chicken and set aside. Scatter the balsamic scallions liberally over the dish. Spread the lemon curd on the outside. If desired, decorate with edible flowers.
