Cooking: 68 degrees steamed - 51 degrees in centre
Cool in water and ice to stop the cooking.
Clean the dove and leave the legs to one side, remove the liver.
Salt, pepper, garlic and thyme, vacuum pack in a shrink bag. Insert the probe for cooking.
After sautéing the liver and adding the brandy, introduce everything into the Thermomix and crush until obtaining a smooth purée.
Using a food slicer, slice the potatoes in fine slices, salt and pepper, curl and confit with Abbae de Quiles oil at 140 degrees dry
Grate the Macadamia and leave to one side.
Dry ice cube to finish.
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