Continuing the ‘how to replace’ we looked for ingredients which take a lot of time to make…. like brown stock and replaced them with ingredients very easy to make.
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
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
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
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
Clean the girolles mushrooms with cold water. Dry them with a towel. Fry the mushrooms in hot butter and season with salt and pepper.
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.
Roast the hazelnuts in the oven at 180 ° C. Let cool and chop coarsely.