Ingredients
MeatWood pigeon breast fillet Sauce
|
Chicory salde5 heads of chicory 1 apple (e.g. Pink Lady) 1 small red onion Mayonnaise White balsamic vinegar A few drops of lemon juice Salt and pepper |
PureeSome loosely boiling potatoes Knob of butter Cream 1 egg Salt and pepper Nutmeg |
Food
- Put a pot of water on the stove and bring it to a boil with a nice amount of salt.
- Peel the potatoes and boil them in the water until tender
- Wash your chicory and cut it into large julienne. Put these in a bowl
- Wash the apple and cut it first into slices and then into julienne. Add to the chicory
- Finely chop the red onion and add it to the bowl as well.
- Add some mayonnaise, salt and pepper to the whole and mix well.
- Finish with some lemon juice and drizzle lightly with the white balsamic. Stir everything again and set aside.
- Heat your casserole sufficiently with some oil
- Season your breast fillets with salt and pepper and crust them in the hot pan. When these have a nice crispy crust, turn them over. Add two cloves of garlic, some thyme and a good knob of butter to the pan. Let it fry for a while and sprinkle the fillets with the melted butter.
- Remove the fillets from the pan and place them in a separate baking dish. Pour over the butter from the casserole and put them in the oven (50°) so that they can rest a bit. The fillets are best when they are fried saignantly.
- Deglaze the hot pan with garlic and thyme with a good dash of red wine. Add 2 bay leaves and let it boil.
- Then add the stock and reduce further to the desired thickness.
- Drain your potatoes and add some butter, 1 egg and cream to the pot. Mash your potatoes for the first time.
- Add salt, pepper and nutmeg to the potatoes and finish to a nice puree. This one can still have some structure. Set aside for a while and keep the puree warm.
- Remove the pigeon fillets from the oven and pour the released liquid into the sauce.
- Strain the now reduced sauce. Finish them with some salt and pepper and a knob of cold butter.
- Arrange all your preparations on a nice plate or dish and serve. Enjoy your meal!
Drinks
St Hubertus beer
Aglianico from Puglia, Italy (2015) – available at Vino Degusto
Verum Roble from Castilla la Mancha, Spain (2014) – available at Vino Degusto
