Nutrisens offers solutions developed specifically to answer the nutritional needs of patients with kidney disease (renal insufficiency).
We offer around 10 recipes for dishes specifically conceived for dialyzed patients and their specific nutritional problematics and recommendations.
The diet we offer for people with kidney disease has a healthy nutritional balance. Our products take into account the lack of functioning of the kidneys, treat the malnutrition of dialyzed patients, limit salt intake as to prevent water retention and high blood pressure, and limit potassium and phosphorus intake to prevent muscular dysfunctions.
Hen with chicken sauce
For 6 people
- 1kg hen
- 2 laurel leaves
- 1 small onion
- 4 cloves
- Fennel seeds
- 2 cloves of garlic
- 1 celery stalk
- 180g of turnips
- 150g of carrots
- 1 leek
- 250g of white rice
- Ginger or star anise according to preference
Poulette cream sauce
- 35g of butter
- 35g of rice flour
- 350mL of chicken broth
- 1 egg yolk
- 130g of Paris mushrooms
- Juice and zest of half a non-processed lemon
First, prepare the hen and its garnish.
Start cooking the rice.
In a cooking pot, pour 0.5L of water and add the grated ginger or some star anise flowers. Add the rice. Bring to a boil. As soon as the water starts boiling, lower the heat, cover the rice and let it cook slowly for 10-15 minutes. Drain the rice and remove the chosen spice.
Meanwhile, prepare the poulette cream sauce.
Rub the mushrooms without washing them and cut the stalks. Cut the mushrooms in very thin slices. Take the zest from the lemon then press it. Take some chicken broth and filter it. Set aside.
In a pan, make a roux by melting the butter over low heat. Add the flour and mix immediately. Continue mixing and remove from the heat. Slowly pour the chicken broth. Add the mushroom slices. Place on low heat again and continue mixing until the poulette cream sauce thickens. It should have the consistency of pancake batter. When bubbles start appearing, turn off the heat.
Remove the hen from the pressure cooker and place it on a service platter. Put the rice in a salad bowl.
In the poulette cream sauce, incorporate the egg yolk and whip vigorously. Finally, add the lemon juice, mix together well and put the sauce over heat until it starts bubbling up again. Drizzle the sauce over the hen. Put the remaining sauce in a sauceboat.
Nutritional values :
|Name of ingredient||Amount per person||Total amount (6 people)||Measurement|