Roast Squab Pigeon Recipe With Celeriac Salad - Great British Chefs
Adam Grey's pigeon recipe pairs the roast squab with a simple celeriac salad for a surprisingly easy meal. This recipe is a wonderful way to prepare pigeon.
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.greatbritishchefs.com.
Ingredients
- 2 squab pigeons
- rapeseed oil
- 1/4 celeriac
- 1 tsp English mustard
- 3 tbsp of mayonnaise
- 1/2 lemon, juiced
- salt
- white pepper
- 120ml of walnut oil
- 100ml of rapeseed oil
- 50ml of white wine vinegar
- 1 tsp salt
- 7 pinches of white pepper
- 12 sprigs of chervil
- 4 handfuls of mixed salad leaves
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