Pigeon breast cleaned pigeon breast Pariani pine nut oil Pine nut oil mayonnaise egg yolks Pariani pine nut oil salt pepper Preparing the plate scalded Romanesco broccoli scalded fresh spring onion pigeon cooking juices pine nut oil mayonnaise pigeon cooked at a low temperature Maldon salt pepper Matcha tea bread
Pigeon breast Place the pigeon breast in a vacuum with the pine nut oil and steam at 54 °C for 35 minutes. Cool and store for the preparation of the dish.
Pine nut oil mayonnaise Make a traditional mayonnaise.
Regenerate the pigeon breast and vegetables. Cut the meat into 4 strips, add the Maldon salt and the pepper, then cover with the pine nut oil mayonnaise. Add the vegetables and sauce to the plate and sprinkle with crumbs made from bread with the crusts removed.
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