Pigeon with coffee polenta and coconut emulsion Pigeon with coffee polenta and coconut emulsion Foamy white clouds drift dreamily over a flight of deep island flavours, and tenderly yielding fowl 0

Pigeon with coffee polenta and coconut emulsion

Foamy white clouds drift dreamily over a flight of deep island flavours, and tenderly yielding fowl

Preparation (4 persons)

  • Take 2 capsules of Indriya from India Grand Cru and remove the ground coffee inside, gently wrap it in a cloth and infuse it in milk for about 30 minutes at 70° C.
  • Roast the polenta in a sauté pan with brown butter.
  • Moisten with the infused milk and cook for 30 minutes stirring constantly.
  • With the other two "Creator" coffee capsules make two coffees of 40ml each, cool quickly, mix with cream and whip.
  • Sauté the pigeon carcasses in a pan, browning them well.
  • Add the bouquet garni.
  • Moisten with water to cover and pour in the balsamic vinegar and soy sauce.
  • Cook for 2 hours.
  • Strain the juice through a sieve and set aside to cool.
  • Dress and truss the pigeons.
  • Grate the coconut finely.
  • Sauté the shallot in a saucepan, moisten with coconut milk and season with a pinch of salt.
  • Reduce the pigeon juices and combine them with the giblets.
  • Mix well beforehand.
  • Put all of this through the sieve and add a pinch of curry.
  • Cook the pigeon on its sides at very low heat for 45 minutes.
  • Warm the polenta and add the whipped cream and mix well using a whisk.
  • Emulsify the coconut milk.


Finish:

  • Shape a quenelle of polenta on the plate, and place the grated coconut next to it, topping with coconut milk emulsion.
  • Dribble pigeon sauce on the plate.
  • Take the two threads out, remove the thighbones and arrange on the polenta.
  • Garnish with a few leaves of water mint.

Mauro Colagreco

Mauro Colagreco

Restaurant: Le Mirazur
1 1 17/20

http://www.mirazur.fr/

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M60 min.
Material
1 sauté pan
1 blender
1 pan
1 sieve
1 saucepan
1 whisk

Ingredients

  • 2 pigeons around 450 g each
  • 50 g of corn polenta
  • 300 ml of milk
  • 4 capsules of Indriya from India Grand Cru
  • 60 g of butter
  • 100 ml of unsweetened coconut milk
  • 200 ml of liquid cream
  • 1/2 parts of fresh coconut
  • 1 bouquet of water mint
  • 5 g of carrots
  • 5 g of celery
  • 2 g of smoked bacon
  • 5 g of shallot
  • 2 g of salt
  • 2 pigeon carcasses
  • pigeon innards (2 hearts and 2 livers)
  • 1 ml of balsamic vinegar
  • 1 ml of soy sauce
  • a pinch of Madres curry
<em>Indriya <small>from India</small></em>
Indriya from India
Intensity : 10
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