Recipe: Chicken Corks in Double Pepper Sauce

1- On your work surface, lay out your chicken tenderloins. With a small knife (paring), remove the small tendon, flatten slightly then salt and pepper. Add to each, ½ anchovy fillets and a little red pepper cut into tiny squares (brunoise). Roll them: Thus, you will obtain 16 small corks.

2- Then wrap each "cork" in plastic wrap then cook them steamed in your steamer basket (or couscous maker). Cover (cooking 12 minutes) then turn off your heat and leave covered.

3- In the meantime, peel your cucumber, core it and cut it into mirepoix of about ½ cm. Pour into a pot of cold water, bring to a boil, remove with a skimmer and plunge them quickly into iced water. Drain and reserve in a small bowl (they must remain crispy)
Sauce preparation
In 2 small pans, put in one half the amount of yellow pepper (cut into mirepoix) and half the cream. Salt, pepper, a hint of curry (add the yellow glaze if possible) and in the other the same amount of cream with also half the red pepper (a little glaze if possible). Salt and add a little Espelette powder.
Just bring to a boil then blend each preparation by adding a drizzle of olive oil, then add in each the rest of the peppers of each color.

4- In a pan, heat a large spoonful of olive oil. Then, when it is very hot, pour your cucumber cubes, salt pepper and sauté quickly for 2 minutes, add the garlic and set aside.
Plating
Place your corks on your work surface.
Then on each hot plate, in the center, place a cutter and arrange your sautéed garliced cucumber, the 4 poultry corks arranged around. Coat it