Sauteed wood pigeon breast
with parsnip and apple remoulade |
By
Alan Gibb
Ingredients:
(Serves 4 as a starter)
4 skinless pigeon breasts
2 tbsp double cream
1 clove of garlic, crushed
Sprig of thyme
For remoulade:
1 Granny Smith apple,
peeled
1 medium parsnip, peeled
Juice of ¼ lemon
1 tbsp mayonnaise
1 tbsp crème fraiche
Few chives, snipped
Sea salt and black pepper
At least 12 hours before cooking,
place pigeon breasts, cream, garlic and thyme in a bowl, cover and
refrigerate until required.
Use a grater or mandolin to shred apple and parsnip, mix with
lemon juice and season well. Add mayonnaise, crème fraiche,
chives and then season to taste. Cover and refrigerate until
required.
To make vinaigrette, place three tbsp balsamic vinegar in a pan and reduce by two-thirds. Whisk in two tbsp extra virgin olive oil and seasoning.
Heat a non-stick pan, season the pigeons and place in a pan, cook for two minutes on each side. Take pan off the heat and allow pigeons to rest for eight to 10 minutes. Meanwhile divide remoulade between four plates. Carve each pigeon breast into six thin slices and lay on top. Dress rocket leaves with vinaigrette, reserving some for decoration around the plate. Serve immediately with parsnip crisps and slow cooked cherry tomatoes.
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