Supreme pigeon, smoked potatoe pure, infused asparagus in yuzu truffle vinegrete, semolina cracker
1.00 h
4 raciones
Difficulty:
Media
Ingredients
POTATOE SMOKED PURE
400g potato
25ml extra v o
30g shavings for smoking
400ml milk
1g xantana
Salt
Spices
SEMOLINA CRACKER
250g flour
75g semolina
1tea spoon conditioner dough
150 ml milk
25g butter
YUZU TRUFFLE VINEGAR
125g truffle oil
100ml ponzu
120 ml mirin
100ml light soya sauce.
Supreme from pigeon: 2breasts per portion
Unbone and clean the breast, season with salt and spices
Put in vacuum bag, thyme, butter
Cook sous vide 60st C 15 min.
before serving warm up in sous vide and grill
Potatoe smoked pure
coated potatoe in evo with salt in foil
after baking cool down, peel off, cut to quarters and add to large vacuum bag and smoke with smoking gun and leave the smoke work for minimum 8 min.
smoked potatoe put to thermomix, add milk, salt, spices and xantanu, mix it up, sieve, add to the siphon bottle, 2x charger
before serving warm up in sous vide
Semolina cracker
In the pan warm up the milk and butter on 60 C
From dry ingredience and butter make a dough and keep in the fridge 30mins to rest
From dough cut squares 3x3 cm and bake on 170 C 10 min
Asparagus top of asparagus precook
Yuzu truffle vinegar
In the bowl ... mirin, ponzu, soya sauce whisk it ana slowly add truffle oil and make marinade …
Add salt if needed
Garnish: 3 x asparagus, edible flower, oxalis, cracker 3x
