Chicken fillet with pistachio Aiginis crust and beurre blanc sauce

Procedure

1. For the beetroot puree on a cutting board with a sharp knife cut the beetroots and the potato in slices, place them in a pan, cover them with cold water, add the garlic clove, cut in half, the thyme and salt.

2. Place the pan on high heat, bring to the boil, lower the heat and let the beetroots and the potato to simmer until tender.

3. When the beetroot is done, remove pan from fire, discard the garlic clove and the thyme, keep some of the boiling liquid, place the beetroot and the potato in a blender with the butter, salt and fresh grounded pepper.

4. Blend until it reaches puree consistency, adding some of the boiling liquids if necessary.

5. For the white bean puree, place then beans in a large pot with cold salted water, place the pot on high heat and let the boil until done and tender.

6. When the white beans are done, strain them, place them in a blender and start blending adding firstly the butter and as much milk us necessary until it reaches puree consistency, adding salt and fresh grounded white pepper to taste.

7. For the baby spinach place a non-stick pan on high heat, add the 2 tablespoons olive oil along with the garlic clove cut in half.

8. Sautee the baby spinach until tender, sprinkling with salt and fresh grounded pepper.

9. When the spinach is done, remove it from the pan and let it strain in a small strainer.

10. For then beurre blanc sauce in a small pot place the fine cut onion along with the white wine and the vinegar and let the simmer until the liquids reduce to 2 tablespoons.
    Keep the heat low and add then butter in bits, stirring continuously, waiting for the first bit of butter to emulsion before adding the next bit.

11. When the beurre blanc is done, remove the pot from the heat, add salt and fresh grounded pepper to taste, and pass then sauce through a fine sieve.

12. For the pistachio crust add the pistachio in a small blender and roughly chop it.
    Place a non-stick on high heat, add a little bit of the olive oil and saute the onion until soft, deglaze with the white wine, simmer until the wine is reduced and remove the pan from the heat.

13. Place all the ingredient in a large bowl, the onion, then pistachio, the thyme, the oregano, the rest of the olive oil, the panko breadcrumbs, the lemon juice, the egg white, salt and fresh grounded pepper and mix well.

14. For the chicken breast fillet, place a non-stick pan on high heat and add the 2 tablespoons olive oil.

15. Sear the chicken fillets, all around, sprinkling with salt and fresh grounded pepper.

16. Remove the chicken fillets from the pan, place the on a baking tray and place them in a preheated oven, at 180ο C, for 12-14 minutes.