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Roasted Squab Pigeon Jerusalem Artichoke Garden Asparagus Pomegranate Fondant Potato White Truffle and Pan Juices
Recipe by Cameron Bailey
- Steps
- Ingredients
Ingredients
Squab pigeon
Artichoke flakes
Fondant Potato
Artichoke Puree
Squab Breast
Asparagus
To Serve
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Steps
- Preheat oven to 140°C.
- Bone out squabs by removing the legs and wings but keeping skin intact, smother with butter and season.
- Place squab crown, legs and wings in a roasting tray and roast for 6-8 minutes or until golden brown on the outside and the crown is rare and juicy inside. Reserve crown.
- Remove squab from pan and return pan to the heat, de-glaze with white wine and emulsify sauce with a knob of butter. Set to one side until required.
- Peel away the outer leaves of the artichoke and then finely shave horizontally, place shavings in a dehydrator. Alternatively place them on a baking tray and bake for 6 hours at 90°C.
- Shape potato into small barrel shapes using a small cookie cutter, roughly 2cm in diameter by 2cm high.
- Heat butter in an ovenproof pan until foaming, add potato barrels, garlic and thyme, along with the potato trimmings and pan fry until lightly coloured.
- Cover with foil or an oven proof lid, move pan to a preheated oven and roast at 140°C for 35 minutes.
- Melt butter in a frying pan over a medium heat, ensure the heat is not to high thus allowing the butter solids to separate and caramelise to make a buerre noisette.
- Peel artichokes, sauté in buerre noisette for 4 minutes and cover with milk. Season and simmer until tender.
- Remove from heat and allow milk cool slightly. Transfer artichokes and milk to a food processor and puree until smooth. Pass through a fine sieve or chinois if desired.
- Carefully remove breasts from the crown of the squabs. In a hot pan, brown the underside of the breasts until they are a beautiful golden colour. Finish with a knob of butter, by adding butter to the pan, allowing butter to foam and baste with the butter foam, keeping the breasts rare. Allow to rest before slicing one breast to serve.
- Carefully peel the ends for the asparagus and trim to the same lengths.
- Blanch spears in a saucepan of boiling salted water for 1½ minutes or until tender. Quickly refresh in iced water and drain well.
- Swipe the artichoke puree across the plate, arrange artichoke flakes, pomegranate seeds, asparagus, squab breasts, fondant potato and juices from the deglazed squab roasting pan. Garnish with borage or chive flowers and thin shavings of white truffle if desired.
