Pigeon - Beet - Sweet Potato
advanced
·
Benefits
Increased whipped volume
Ingredients
5 pcs.
sprig(s) of thyme
60 ml
vegetable oil
400 g
celery
150 ml
orange juice
15 ml
red port, dry
450 ml
milk
1 large pinch
Salt and pepper from the mill
1 pcs.
shallots
1 pcs.
Beetroot tuber
60 g
Glace de viande
200 g
cold butter cubes
50 g
Basic Textur
1 pcs.
bay leaf
1 pcs.
dried juniper berries
1 pcs.
clove
60 g
Buchenpilze, frisch
1 pcs.
orange zest
150 ml
Cassis juice
1 pinch
flour
300 g
sweet potatoes
1 pcs.
Earl Grey (Teabags)
1 pcs.
sprig(s) of rosemary
250 g
salsify
200 ml
Cream
1 large pinch
nutmeg
4 pcs.
Pidgeon breast
8 pcs.
cherry tomatoes
15 ml
balsamic vinegar
200 ml
vegetable stock
Steps to prepare
1.
Pigeon
Cook the pigeon breasts with thyme, rosemary, juniper and a little oil for about 15 minutes at 55 °C sous vide. Then sear on the skin side in a little butter.
2.
Beet
Coarsely grate the peeled beet on a box grater. Sauté 60 g of shallots in vegetable oil. Add beet, after 3 more minutes fill up with orange juice, cassis juice and vegetable stock and add bay leaf and clove. Soft boil until the vegetables are only very slightly firm to the bite.
Season with salt, pepper, orange zest and vinegar. At the very end, add 60 g of cold butter cubes and then form a dumpling with 2 tablespoons.
3.
Black salsify
Peel the salsify, put it in a flour water bath, then blanch it. Sauté in a little butter, season with salt and pepper and dress with a few beech mushrooms.
4.
Sweet potato espum
Boil sweet potato in salted water until soft and let it steam out. Heat 350 ml milk and 75g butter and mix the mashed sweet potato with the heated milk and with some potato water. Season to taste with salt, pepper, and nutmeg.
Then add Basic Texture and pour through iSi Funnel & Strainer into a 0.5 L iSi unit, screw on 1 iSi Cream Capsule, and shake vigorously 4-6 times. Keep the iSi device warm at max. 75 °C in the bain-marie or in a water bath. Portion the sweet potato espuma with the iSi needle nozzle into hollowed-out and oven-cooked cherry tomatoes.
5.
Earl Grey Jus
Boil down the port wine with the remaining shallot cubes and tea bag. Then fill up with the glace de viande, remove the tea bag and assemble with 20 g of cold butter cubes.
6.
Celery puree
Cook celery cubes in milk and cream until soft. Finely puree and season with 30 g cold butter cubes, salt, pepper and nutmeg.
Garnish options: Mini beet, beet leaves, sea salt.
Benefits
Increased whipped volume