Chicken leg fillet ballotine with caper pesto and cauliflower puree

Ingredients

• 1 package Olivchicken Leg Fillet Aggelakis
• 2 tablespoons olive oil

For the caper pesto

• 140 grams caper
• 10 grams fresh basil
• 10 grams fresh parsley
• 1 garlic clove
• 140 grams olive oil
• 20 grams pine nuts toasted
• 50 grams grated parmesan

For the cauliflower puree

• 250 grams cauliflower
• 80 grams potato
• 40 grams cream
• 30 grams butter
• Fresh grounded white pepper

For the carrot sauce

• 250 grams carrots
• 20 grams olive oil
• 20 grams butter
• 50 grams fennel
• 50 grams onion
• 5-6 saffron stems
• 4 grams ginger
• 80 grams white wine
• 400 grams chicken stock
• 80 grams cream

For the caramelized onions

• 300 grams onions cut in slices
• 30 grams brown sugar
• 30 grams black sugar
• 20 grams white vinegar
• 30 grams butter

For the fried chickpeas

• 200 grams chickpeas soaked for 12 hours
• 10 grams onion powder
• 10 grams garlic powder
• 10 grams sweet paprika
• 5 grams smoked paprika
• 5 grams allspice
• Sunflower oil for frying
• Salt
• Fresh grounded pepper