Pigeon en croûte
Creation by Patrick Stolker, RON Gastrobar, Amsterdam, the Netherlands.

Ingredients
1 |
|
pigeon |
150 |
g |
goose liver, cleaned |
1 |
leaf |
green cabbage |
2 |
slices |
all butter puff pastry |
|
|
salt |
|
|
pepper |
|
|
egg yolk |
Preparation method
- Debone the pigeon.
- Cut off the breasts, remove the skin, and clean them further.
- Cut the thighs clean and remove the skin.
- Keep the carcass and innards for a sauce.
- Blanch the green cabbage and cut out the middle vein.
- Roll out the puff pastry until you have thin sheets.
- Season the goose liver and pigeon breasts and thighs with salt and pepper.
- Pile the thigh and breast meat on top of one another and place on top of the goose liver.
- Fold the green cabbage and then the puff pastry around it with the seam on the bottom.
- Brush with egg yolk.
- Bake in an oven at 200°C on a rack lined with baking paper for ten minutes.
- Leave to rest for ten minutes and place in an oven at 200ºC for two to three minutes just before serving. Cut in half lengthways.
Serving suggestions
- Serve with a red port sauce and components of oxheart cabbage and onion.
- Serve with components of mushrooms and grapes.