Pigeon Breasts by Matthias Diether
Discover Chef Matthias Diether's pigeon breasts recipe with Beets and Candied hazelnuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
Cooking tools:
- Pasta machine
- Ice cream maker
- Blender
- Fine-mesh sieve
- Instant-read thermometer
- Mould cookie cutter
- Kitchen scale
- Butcher's twine
- Plastic wrap
- Baking dish
- Oven
- Stove
- Freezer
- Saucepan
- Pot
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Peeler
- Plate
- Measuring spoon
- Measuring cup
- Bain-marie water bath
- Saute pan
- Paper towel
- Kitchen towel
Ingredients
- Beetroot juice: 500 ml
- Agar agar: 3 g
- Poppy seeds: 350 g
- Gelatin: 4 pieces
- Eggs: 70 g. yolks
- White flour: 50 g
- Lemon zest: grated
- Vanilla extract: 1 bean
- Butter: 120 g
- Beetroots: 600 g. washed
- Salt: 600 g
- Vegetable stock: 80 ml
- Olive oil: 2 tbsp
- Vinegar: 1 tbsp. white
- Beetroot juice: 250 g
- Glucose: 5 g
- Sugar: 200 g
- Alginic acid: 11 g
- Hazelnuts: 500 g
- Sugar: 350 g
- Beans: grated. tonka
- Salt: sea
- Pepper: Szechuan
- Lemons: rind. grated
- Orange juice: 500 ml
- Sugar: 100 g
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