Pichón de Araiz asado con nube de Macadamia


   |    Por Restaurante Europa


RECETAS


COMENSALES
4
SE PREPARA EN
min
DIFICULTAD
Difícil
PRECIO
Alto

TAGS    PICHÓN MACADAMIA AVES











Ingredientes

Dove

  • Dove
  • Salt
  • pepper
  • garlic 


Filling

  • 100g onion lightly fried
  • 100g dove liver
  • 50 g fresh foie gras
  • ½ garlic
  • Brandy

 

Dove juice

  • 10 kg dove carcasses
  • 5 kg onion
  • 4 garlic bulbs

 

Potato roll

  • potatoes
  • salt
  • pepper


Dove cube

  • 500g dove juice
  • 200g confit dove drumsticks
  • 100 g cornstarch

 



Elaboración

Dove

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.


Filling

After sautéing the liver and adding the brandy, introduce everything into the Thermomix and crush until obtaining a smooth purée.


Potato roll

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


Macadamia cloud

Grate the Macadamia and leave to one side.


Dove cube

Dry ice cube to finish.




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