Chicken fillet with Voatsiperifery wild pepper

Peugeot equipment: Maestro pepper mill

• 4 chicken breast fillets
• 4 aubergines
• 250ml of sunflower oil
• 500ml of whole milk
• ½ baguette
• 80g of grated comté cheese
• Voatsiperifery pepper
• Salt

Aromatic oil:

1. Heat the sunflower oil in a sauté pan and add the pepper using coarse grind (6 turns of the mill, grind 6) and infuse for 15 minutes.
2. Strain the oil into a container.
3. This oil infused with Voatsiperifery pepper will be used for all the stages of the recipe.

Aubergine Marmalade:

1. Drizzle the aubergines with the Voatsiperifery pepper infused oil, add salt, then wrap in aluminium foil.
2. Place the wrapped aubergines in the oven at 170 °C for 40 minutes, turning them halfway through cooking.
3. Remove the skin and drain the pulp through a sieve.
4. On the stove, add the aubergine pulp to a pan stirring constantly.
5. Add 4 tablespoons of Voatsiperifery Pepper infused oil and the Comté cheese.
6. Check the seasoning.

Toasted bread milk:

1. Cut the bread into large pieces and dry it in the oven until it is lightly coloured.
2. Remove from the oven, add the wild pepper Voatsiperifery (6 turns of mill, on grind 6).  Let cool. Add the milk and infuse for at least 6 hours.
3. Pass the bread through a fine sieve, to keep only the milk (use the back of a spoon to squeeze as much milk from the bread as possible).
4. Just before serving, heat the milk in a bain-marie, then emulsify it with a mixer to obtain a foam similar to a cappuccino.

Chicken fillet:

1. Drizzle the chicken breasts with Voatsiperifery wild pepper oil and marinate for at least 2 hours.
2. Season the chicken with salt and brown them in a frying pan.
3. Cook for 4 to 5 minutes on low heat on each side to obtain a nice colouration.
4. Leave to rest in aluminium foil.

For serving:

1. Slice the chicken fillet and place on a plate.
2. Arrange a spoonful of aubergine marmalade next to the sliced chicken.
3. Top with toasted milk foam.
4. Finish with the Voatsiperifery pepper mill, grind 3.