In the following dish with pigeon, passion fruit, chocolate and belgian endive we replaced the brown stock with...freshly made coffee. If you mix this coffee with the other ingredients for the sauce you obtain a sauce where you can't distinguish the coffee anymore, tasting like you would make it with brown stock.
So next time you don't have time to make brown stock, just make a fresh brewed coffee.
Pigeon of Anjou, Belgian endive, passion fruit, chocolate and...coffee
Ingredients
for 4
2
pigeons
Sauce:
15 g butter
2 g garlic
50 g shallots
0,2 g bay leaf
0,2 g star anise
50 g mushrooms
15 g butter
180 g bones and legs of pigeon
0.4 g baking soda
50 g of red wine
10 g soy sauce
150 g fresh made coffee
80 g water
4
Belgian endive heads
100
g girolle mushrooms
chocolate
powder: 30 g white chocolate
pinch of
grated lime peel
50 g
tapiocamaltodextrine (malto Texturas)
passion
cream: 100 g white chocolate
40 g passion fruit
coulis
40
g hazelnuts
ground
coffee beans
herbs
to garnish
butter
for frying
salt
and pepper
Preparation
Pigeon
Scorch
the pigeons slightly with a blowtorch to remove feather remainders. Remove the
entrails. Remove the fillets. Chop the carcass and legs into smaller pieces.
Season
the fillets with butter and salt. Bake the fillets in hot butter, according to
the desired cuisson.
Keep
the baked fillets warm in an tin foil wrap.
Sauce without brown stock
Clean
the shallots, garlic and mushrooms and chop them. Fry in butter with bay leaf
and star anise. Remove from the pan and add water and butter. Season the
chopped pigeon carcass and legs with pepper and baking soda and allow them to
brown in the hot butter. Add the fried shallots, garlic and mushrooms. Bring to
heat and add the red wine. Add the soy sauce, coffee and water and allow the
sauce to reduce. Season to taste, strain and finish with a knob of butter. Keep
warm
Belgian
endives
Clean
the endives. Season with salt and pepper and fry briefly in butter. Add some
water. Allow to simmer on low heat. Remove from pan and drain. Then brown the
endives in hot butter. Season to taste
Girolles
mushrooms
Clean
the girolles mushrooms with cold water. Dry them with a towel. Fry the
mushrooms in hot butter and season with salt and pepper.
Chocolate
Powder
Melt
the chocolate. Stir in the zest of the lime. Add malto and stir with whisk
until a fine powder is obtained
Cream
of passion fruit
Heat
the passion fruit coulis and stir in the chocolate. Allow to set while stirring
regularly. Put the cream into a piping bag.
Hazelnuts
Roast
the hazelnuts in the oven at 180 ° C. Let cool and chop coarsely.
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