Gastronomixs

Pigeon smoked over hay with structures of parsnip

A selection from the autumn season with earthy flavours. Pigeon smoked over hay creates a sweet aroma. The parsnip takes a starring role in the form of a crème and a parsnip crisp nest. The beetroot juice provides depth and complementary earthy aromas. The mandarin oil provides the freshness that brings the dish together. It's a wonderful composition for autumn menus.

Pigeon smoked over hay with structures of parsnip

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

 

pigeons

1

litre

brine, 7% salt

2

 

cloves

1

 

bay leaf

5

 

peppercorns

20

g

brown caster sugar

2

 

cardamom pods

 

 

hay, fresh

View this component

500

g

raw beetroots

1

tsp

liquorice powder

1

 

star anise

View this component

500

g

parsnips

50

g

butter

120

ml

cream

50

ml

olive oil, smoked

 

 

salt

View this component

5

 

tangerines

500

ml

sunflower oil

View this component

 As needed:

 

Jerusalem artichokes

 

 

salt

 As needed:

 

ascorbic acid (vitamin C)

View this component

As needed:

 

parsnips

 

 

salt

View this component

 

 

Leftover pieces from porcini mushrooms

View this component

As needed:

 

tangerine juice

 

 

maldon salt

Preparation method: pigeon cooked on hay
  • Brine the pigeons with the spices in the brining liquid for half an hour.
  • Wash the hay three times in cold water and then dry out in the oven at 140˚C.
  • Remove the pigeons from the brine and rinse in cold water. Pat dry.
  • Smoke the pigeons on a mix of hay and soaked woodchips for about ten minutes. Do not let the temperature exceed 40˚C.
Preparation method: beetroot reduction with liquorice
  • Peel, chop and juice the beetroots. Pass the juice through a fine sieve.
  • Reduce the juice over medium-low heat with star anise and liquorice powder until it reaches a syrup consistency.
  • Set aside.
Preparation method: smoked parsnip crème
  • Peel the parsnips and hot smoke them in the smoker.
  • Cut into small pieces and place in a vacuum bag together with all the other ingredients.
  • Steam until cooked. This will take approximately 45 minutes.
  • Place all the ingredients in a blender, blend until smooth, and pass through a sieve.
  • Season to taste with salt.
Preparation method: tangerine oil
  • Scrub the tangerines clean and grate the peel of two tangerines with a fine grater.
  • Peel the other tangerines with a vegetable peeler or very sharp knife, making sure to avoid the white parts.
  • Squeeze the grated peel of the two tangerines and mix with the oil, zest, and peel.
  • Pour into a vacuum sealer bag and pull vacuum.
  • Heat in a hot water bath at 50°C for several hours to release the flavours.
  • Save the juice for later use.
Preparation method: Jerusalem artichoke currants
  • Peel the Jerusalem artichokes.
  • Use a melon baller to scoop out little balls.
  • Place these in cold water that has been mixed with a little ascorbic acid.
  • Bring the water to the boil and season to taste with salt.
  • Cook the balls until cooked through.
  • Set to dry until they have a lovely wrinkled appearance.
Preparation method: parsnip crisps
  • Thoroughly wash the parsnips.
  • Peel the parsnips with a vegetable peeler and keep the peels.
  • Thinly slice on the slicer and then chiffonade very finely.
  • Deep-fry at 145°C and drain on kitchen towel.
  • Sprinkle with salt.
Preparation method: porcini powder
  • Dry the leftover bits of porcini mushrooms (what is left over from the slices) in the oven at 80°C for four hours.
  • Grind to a fine powder.
Finishing and presentation
  • Fry the pigeon skin until crisp in a frying pan and put in the oven to cook until done if needed.
  • Remove the fillets from the carcass.
  • Warm the smoked parsnip crème and pipe it in a circle on the plate.
  • Arrange the Jerusalem artichoke currants in 3/4 of the circle.
  • Lay the pigeon in the open part of the circle with the point facing outwards.
  • Place the parsnip crisps on top of the Jerusalem artichoke.
  • Sprinkle the parsnip crisps with the porcini powder.
  • Finish with tangerine oil, mandarin juice, and beetroot reduction with liquorice.
  • Season to taste with Maldon salt.

Previous page