HANOS catering wholesale
Become a customer
Foodxperience

Pigeon fillet with a celeriac cake

Pigeon fillet with a celeriac cake.

Our FoodXperience chefs prepared for the autumn! They got to work with typical autumn ingredients, such as game and poultry. But also special autumn ingredients like bison and guinea fowl are back on the workbench. This time, our chefs took on the challenge of preparing a full-fledged vegetarian version of each dish. This way, you can offer each of your guests a delicious autumn dish!

Ingredients

pigeon fillet
Olive oil
Thyme

Shallot
garlic clove
1Celeriac
Cooking liquid
Butter
100gParmesan cheese (finely grated)
70gpine nuts
2gBaking soda
210gOlive oil
100gIcing sugar
2Eggs
2gBaking powder
280gFlour

Madras curry
Quail eggs
Crème fraîche
Mayonnaise

2Onions
Thyme
5Vegetable stock
4leeks
Bay leaves
Butter

Milk
Salt
Flour
Onion
Puffed quinoa

1Pointed cabbage

Preparation

  1. Vacuum the pigeon fillet with a little bit of olive oil and a sprig of thyme.
  2. Cook in a water bath at 59.5°C for 30 minutes.
  3. Quickly sear the fillet on both sides before serving and season with a bit of salt.

  1. Chop the shallot and finely chop the garlic clove.
  2. Sauté the celeriac, a shallot, and garlic, then deglaze with stock.
  3. Puree the celeriac with butter and a little cooking liquid into a smooth cream.
  4. Grate the Parmesan cheese and finely chop the pine nuts.
  5. Process all ingredients, except the eggs, in the food processor until fine.
  6. Then mix in the eggs.
  7. Pipe the mixture into silicone molds.
  8. Bake in the oven at 190°C for 8 to 10 minutes (depending on size).

  1. Boil the quail eggs for 5 minutes.
  2. Place them in ice water.
  3. Peel the eggs, cut in half, and remove the yolk.
  4. Place the egg whites in a smoking pan with cold smoke for about 8 minutes.
  5. Mix the yolk with mayonnaise, curry madras, and crème fraîche.
  6. Pipe this mixture into the smoked egg whites.

  1. Clean the onions and leeks and cut into pieces.
  2. Stew in butter for 10 minutes.
  3. Add the vegetable stock with thyme and a few bay leaves and cook until done.
  4. Remove the thyme and bay leaves.
  5. Blend everything and strain the mixture.
  6. Finish with a knob of butter and season with a little pepper and salt.

  1. Clean the onion and slice into thin rings using a mandoline.
  2. Soak the onion slices in milk for 30 minutes.
  3. Pat the onion slices dry and lightly coat with some flour.
  4. Fry at 140°C until brown and crispy.
  5. Sprinkle with some salt and chop finely into a crumble.
  6. Mix in some puffed quinoa to taste.

  1. Cut the pointed cabbage into fine julienne, removing the core.
  2. Wash thoroughly.
  3. Blanch for 4 minutes in salted water and immediately place in ice water.
  4. Before serving, stew the pointed cabbage in butter with a little pepper.