Gastronomixs

Pigeon smoked over hay with structures of parsnip

Pigeon smoked over hay with structures of parsnip Enlarge

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.

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

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500

g

raw beetroots

1

tsp

liquorice powder

1

 

star anise

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500

g

parsnips

50

g

butter

120

ml

cream

50

ml

olive oil, smoked

 

 

salt

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5

 

tangerines

500

ml

sunflower oil

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 As needed:

 

Jerusalem artichokes

 

 

salt

 As needed:

 

ascorbic acid (vitamin C)

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As needed:

 

parsnips

 

 

salt

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Leftover pieces from porcini mushrooms

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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.

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