Ballotine of chicken, ham and Limburg cave champinons


(For 10 servings) 

  • 300 g chicken thigh meat 
  • 200 g chicken fillet 
  • 250 g cave mushrooms 
  • 100 g ham (cut) 
  • 50 ml madeira 
  • 50 ml of protein 
  • 15 g panko 
  • 10 g chopped herbs (chives, parsley, chervil) 
  • 100 g mayonnaise (own recipe) 
  • 25 g Savora ciabatta 
  • ½ head of iceberg lettuce 
  • French dressing 
  • 10 sprigs of Salad Pea 
  • 10 sprigs of Hippo Tops 
  • Olive oil 
  • Pepper and salt


  • Pass the thigh meat and half of the fillets through the meat grinder, slice finely.
  • Clean the mushrooms, cut into wedges and fry over hot fire in a little oil.
  • Flambé with the Madeira.
  • Mix the minced chicken, mushrooms, egg white, panko, herbs and salt and pepper to a nice farce (taste and season).
  • Place the slices of ham on butcher foil with cling film underneath.
  • Divide the farce on top and the remaining fillet into strips.
  • Make pills with a diameter of about 6 cm.
  • Cook it in the steamer 100% steam at 90°C for 30 minutes.
  • Let cool and cut into 1.5 cm thick slices.
  • Mix the mayonnaise with savora and season with salt and pepper.
  • Cut the (bake-off) ciabatta on a slicer into long slices about 2 mm thick.
  • Brush with olive oil and salt and pepper, place on empty wine bottles and bake in the oven at 100°C until nice and crispy.
  • Cut chiffonade from the iceberg lettuce and prepare with a little French dressing.
  • Make a ball of the iceberg lettuce and place 2 slices of ballotine on the plate and garnish the Salad Pea, Hippo Tops, mayonnaise and the toast.

Winesuggestion: Allram Grüner Veltliner from Strass, Austria

Recipe: Erik Wijnhoven

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