Pheasant fillet with sauerkraut flan and salsify

Name: Pheasant fillet with sauerkraut flan and salsify
Ingredients: Salt; pheasant fillet; 0.5 Madras curry powder; 1 units.items Egg; 40 g Shiitake; 0.5 units.items Finely chopped shallot; 1.5 colored salt; 20 g chanterelle; meat grinder; 2 units.items pheasant legs; Salsify; Stock; artificial casing; Butter; Milk; Butter; Époisses AOP; White caster sugar; Savora mustard; riesling; 50 g Cream; 300 g Stock; silicone mold; 100 g Whole milk; Iota; sauerkraut naturel

Pheasant fillet and sausages with a sauerkraut flan and a side of salsify.

Ingredients

Salt

pheasant fillet

0.5Madras curry powder

1units.itemsEgg

40gShiitake

0.5units.itemsFinely chopped shallot

1.5colored salt

20gchanterelle

meat grinder

2units.itemspheasant legs

artificial casing

50gCream

Salsify

Stock

Butter

Milk

Époisses AOP

Butter

White caster sugar

Savora mustard

riesling

300gStock

silicone mold

100gWhole milk

Iota

sauerkraut naturel

Preparation

Prepare the fillet sous-vide, depending on thickness, for about 20 minutes at 57°C.
Fry before serving and season with salt.

Run the meat from 2 pheasant legs through the meat grinder.
Clean the mushrooms and chop them finely.
Put in a pan together with the shallot and briefly sauté in oil. Season with a little salt.
Whisk the egg and cream together with the curry powder.
Mix everything and pipe into the artificial casing.
Tie the casing and cook in a water bath at 65°C for 1 hour.
Remove the meat from the casing before serving and gently fry all around in clarified butter.

Wash and peel the salsify.
Cook vacuum-packed at 85°C in a little stock and butter for about 30 minutes.
Fry in butter before serving and season with salt.
Warm the milk, dissolve the epoisses in it, and strain to a smooth cheese cream. Serve the salsify with a little cheese cream.

Wash the sauerkraut and squeeze it out.
Sauté the brown sugar and Savora with butter.
Add the sauerkraut immediately, stir, and cook along.
Deglaze with a splash of riesling and let it evaporate over low heat.
Put 200 grams of this Alsatian sauerkraut in the blender with the milk, cream, and stock, blend until smooth and strain.
Add 2 grams of iota per 500 grams of mixture and heat while stirring.
Pour into silicone molds, cool, and freeze.
Unmold and serve at room temperature with a little fried sauerkraut.