Sunkist® Lemon Fennel Chicken Bechamel Brioche

Name: Sunkist Growers
Price range: $

By Chef Malek Larbi- Le Parfait Paris

Serves: 20

Ingredients

Put everything in a mixing bowl except for the butter. Mix for 10 minutes on speed 1 of your mixer.
Add the butter on speed 2nd of your mixer. Mix for 5 minutes.
The dough should have an internal temperature of 24C and should not be sticky.
Make a big bowl with the dough.
Leave it overnight in your fridge covered.
The next day, press the dough a little bit everywhere to remove the excess of gas inside and split the dough in 15g each.
Roll the dough into a small little bowl shape and let if proof for 4 hours.
Bake the brioche in the oven at 155C for 12min.

Melt the butter on the sauce pan. Once melted add the flour.
Whisk until the roux is cooked. Add the milk in little by little and whisk until it becomes thick.
Add the cheese, let it melt and let the preparation get to the right consistency.
It should be thick enough to do a spread of it.

Dice the fennel and onions.
Cook the onions in one sauce pan.
Cook the fennel in another on low heat to keep its crunch.
Cook the chicken breast in the oven at 180C for 25min.
Remove the chicken from the oven, let it cool down and shred with a processor.
In a mixing bowl, mix your onions, fennel, chicken, and béchamel. Add the Sunkist® Lemon zest and finish with the Sunkist® Lemon juice.
Add salt and pepper to the preparation and mix it all together.