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Steamed with Summer Truffles

Of course, at this point should basically stand a recipe for penguin-chest – but we have not a clue where to buy penguin breast in Central Europe, nor how to prepare it or how it tastes. So we have kept to that edible domestic animal that by his look and attitude is most similar to the penguin: the chicken.

After all, chicken breast «Antarctica», in appearance and taste goes perfectly well with our Polenta «Mouches volantes», which we understand as a tribute the eye defect that, more than ever, irritated Hector Maille during his walk in the Antarctic. For this recipe we used ordinary summer truffles and find that the recipe brings out very well the nutty flavor of the fungus.

This chicken breast together with Polenta «Mouches volantes» can be considered somethigng like the first national dish of Antarctica.

1. Cut the truffle(s) in not too small pieces – ideally about 12.
2. With the tip of a sharp knife make about 6 small incisions in the chicken breast, at regular intervals. Lard it with the truffle slices. Carefully add salt, set each breast on a piece of aluminum foil and drizzle some olive oil over it. Close the foil to some kind of a package.
3. Cook in a preheated oven at 180 degrees for about 18-20 minutes.
   Depending on your furnace the cooking time can be shorter or longer. In any case, the meat should still be a bit damp.
4. Open packages so that the juice is not lost, that has formed in it. Cut meat into slices, place on plate and pour the cooking juices from the foil over it.

One could be tempted to enhance the mild truffle flavor by the addition of truffle oil. The synthetic aroma of truffle oil, however, mimics the taste of white truffles, and would entirely overlap the flavor of the summer truffles.

More about the travel adventure of Secret Agent Hektor Maille:

• Episode 14: Deadlock at the South Pole
• Startpage of «Mission Kaki» (with overview map)
• More Recipes of the Secret Agent

In the white expanse of the Antarctic, Hektor Maille was more irritated than usual by the black threads flitting through his view, reminding him constantly that seeing is not an obvious thing, but an act of consciousness. This menu is a tribute to these «floaters»:

• Parsnip Soup
• Chicken Breast «Antarctica» (Steamed with summer truffle)
• Polenta «Mouches volantes» (White polenta with roasted sesame seeds)
• «Floaters» Vanillecreme (with Tahitian Vanilla)

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