Wood pigeon with beets, mustard ice cream and blackcurrant vinaigrette

Name: Wood pigeon with beets, mustard ice cream and blackcurrant vinaigrette
Ingredients: 40 g Cane sugar; 500 g Whole milk; 85 g Egg yolk; 55 g Coarse mustard; 25 g Milk powder; 3 Yellow beets; 15 g Dijon mustard; 3 Red beets; 75 g Beet juice; 30 g Clarified butter; 10 Wood pigeon fillets; Salt & pepper; 75 g Crème de cassis; 150 g Oak leaf lettuce; 5 g Freeze-dried black currants; 1.5 Hellmann’s Balsamic Vinaigrette; 2 g Red beet powder; 1 Tray of shiso bicolor; 1 Tray of wood sorrel

Rosé-seared wood pigeon with roasted beets, creamy mustard cream and vinaigrette of blackcurrants and balsamic.Ingredients for 10 people.

Ingredients

40gCane sugar

500gWhole milk

85gEgg yolk

55gCoarse mustard

25gMilk powder

3Yellow beets

15gDijon mustard

3Red beets

75gBeet juice

30gClarified butter

10Wood pigeon fillets

Salt & pepper

75gCrème de cassis

150gOak leaf lettuce

5gFreeze-dried black currants

1.5Hellmann’s Balsamic Vinaigrette

2gRed beet powder

1Tray of shiso bicolor

1Tray of wood sorrel

Preparation

Wrap the beets with skin, three at a time, in aluminum foil with a little olive oil.
Roast the beets in the oven at 200°C for about 1.5 to 2 hours.
Remove the beets from the oven, let them rest, peel them and cut into wedges.
Whisk the egg yolk with the sugar until light and fluffy.
Heat the milk with the milk powder to 60°C and pour it, stirring, over the egg yolks.
Pour the egg yolk mixture back into a pan and stir au bain-marie until 85°C.
Strain the mixture and cool it quickly in the refrigerator.
Add the mustard and churn the mixture.
Season the pigeon fillets with salt and pepper.
Sear them rosé in clarified butter, let them rest and slice.
Deglaze the pan with crème de cassis and add the berries and juice.
Add the balsamic vinaigrette and heat the mixture.
Pick and wash the lettuce and dry it using a salad spinner.
Divide the beets, pigeon and lettuce over the plates.
Scoop the mustard ice cream alongside and finish with herbs, vinaigrette and beet powder.