Pigeon Rôti, Mousseline de...Pigeon Rôti, Mousseline de Céleri au Foin et Réduction au Cassis

Succulent pan-roasted squab breasts perched on a velvety hay-scented celeriac mousseline, complemented by sautéed golden chanterelles and a glossy blackcurrant jus.

Ingredients

Cooking Instructions

1. 01

   To make the infused milk, gently toast the culinary hay in a dry saucepan for 1 minute until fragrant. Pour in the milk and cream, bring to a gentle simmer, remove from heat, cover, and let steep for 30 minutes. Strain through a fine-mesh chinois, discarding the hay.

2. 02

   Place the celeriac cubes into the hay-infused milk with a pinch of sea salt. Simmer gently over medium-low heat until completely tender, about 20 minutes. Transfer to a high-speed blender, incorporating 50g of cold butter in pieces, and purée until silk-smooth. Pass through a tamis, adjust seasoning, and keep warm.

3. 03

   In a small saucepan, combine the brunoised shallots, red wine vinegar, and crème de cassis. Reduce over medium heat until syrupy (sec). Pour in the rich demi-glace, add one thyme sprig, and simmer down to a nappe consistency. Swirl in 20g of cold diced butter off the heat (monter au beurre), season with Timut pepper, and hold warm.

4. 04

   Heat a heavy sauté pan with 15g of butter. Add the chanterelles over high heat and sauté for 3-4 minutes until edges are caramelized and juices evaporate. Season with salt and minced thyme, then drain on paper towels.

5. 05

   Preheat oven to 180°C (350°F). Season the squab crowns generously with fine sea salt. In an ovenproof copper or cast-iron skillet, heat 15ml of neutral oil over medium-high heat. Sear the crowns skin-side down until deep golden and crisp (about 3 minutes).

6. 06

   Turn breasts up, add remaining butter, crushed garlic, and remaining thyme. Baste the breasts continuously (arrosé) for 1 minute, then transfer the pan to the oven for 4-5 minutes to reach a core temperature of 52°C (125°F) for medium-rare. Rest the meat loosely tented under foil for 8 minutes.

7. 07

   Carefully carve the squab breasts off the bone using a sharp slicing knife and trim the edges cleanly.

8. 08

   To plate: Draw a precise swoosh of hay-scented celeriac mousseline across warm ceramic plates. Place one carved squab breast alongside. Scatter sautéed chanterelles around the plate, finish the meat with a pinch of fleur de sel, and spoon the glossy cassis reduction tableside.