• Cut the pigeons in half. Slice the herbs. Mix with sugar, salt and 5-berry mixture. Coat the pigeons well. Shoot and book at least 2 to 24 hours.

  • Peel the carrots and turnips. Cut 2 turnips into strips and the other vegetables into bevel. Place these in a saucepan with medium-high water, sugar, salt and butter. Cut out a circle of parchment paper the size of the pan. Drill a hole in the middle and lay the sheet on the pan. Cook the vegetables for about 7 minutes over medium heat. Plant the tip of a knife: it must meet no resistance. Remove the vegetables and reduce the juice until it has a syrup consistency. Put them in the pan with turnips in strips to make a frosting (the syrup should not caramelize and change color).

  • Cut the tomatoes in four. Sprinkle with a drizzle of olive oil and lemon juice. Book at room temperature.

  • Preheat the oven to 200 ° C (6/7).

  • Pickles: Boil 5 min. 10cl of water, vinegar, salt and sugar. Slice the shallots. Out of the fire, add them, cover and reserve.

  • Pass the pigeons quickly under cold water without really rinsing them. Wipe them gently. Brown them in a very hot skillet, without fat, 30 seconds on the skin side, then 3 minutes on the flesh side. Remove them and put them in a baking dish. Cook them 5 to 10 minutes, depending on your taste.

  • Meanwhile, deglaze the pan with the vegetable juice. Add a pinch of sugar and caramelize the shallots.

  • Cut the pigeons: lift the fillets and thighs. In each plate, arrange some vegetables, pieces of pigeons, 3 strips of turnips, tomatoes and a little juice.

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