Chicken breast with gofio velouté

Directions

• We uncorked the apple, peeled 200 g of carrots and blended.
• Make a sauce with the oil, 10 g of butter and gofio flour. Gradually add the juices and 300 ml of broth until it acquires the desired consistency.
• Boil, let it reduce and rest in a bain-marie until it is used. Preheat the oven to 180ºC.
• Sauté the onion and garlic cut in brunoise in oil. Once browned, cook the rice with thyme, rosemary, pepper and salt for about 5 minutes.
• Add twice as much stock as rice and cook for another 5 minutes from the time it comes to the boil. Transfer the rice to a rotisserie with dates and chopped nuts, with modena vinegar and leave another 15 minutes in the oven.
• Turn the carrots into different sizes and cut them in half and cook them.
  We make the grilled chicken.
• Make a pile of rice in the center of the round plate and place the chicken filet on top. We cover it with the velouté of gofio.
• At the top of the plate we draw a horizontal line of sauce and we put the carrots from major to minor. Finally, cover with a dash of olive oil and salt.