Wood pigeon with beets, mustard ice cream and blackcurrant vinaigrette

Name: Wood pigeon with beets, mustard ice cream and blackcurrant vinaigrette
Ingredients: 25 gr Milk powder; 75 gr Beet juice; 500 gr Whole milk; 30 gr Clarified butter; 40 gr Cane sugar; 85 gr Egg yolk; Salt & pepper; 55 gr Coarse mustard; 15 gr Dijon mustard; 75 gr Crème de cassis; 5 gr Freeze-dried black currants; 10 Wood pigeon fillets; 3 Yellow beets; 3 Red beets; 150 gr Oak leaf lettuce; 1 Tray of wood sorrel; 1.5 Hellmann’s Balsamic Vinaigrette; 2 gr Red beet powder; 1 Tray of shiso bicolor

Rosé-seared wood pigeon with roasted beets, creamy mustard cream and vinaigrette of blackcurrants and balsamic.Ingredients for 10 people.

Ingredients

25gMilk powder

75gBeet juice

500gWhole milk

30gClarified butter

40gCane sugar

85gEgg yolk

Salt & pepper

55gCoarse mustard

15gDijon mustard

75gCrème de cassis

5gFreeze-dried black currants

10Wood pigeon fillets

3Yellow beets

3Red beets

150gOak leaf lettuce

1Tray of wood sorrel

1.5Hellmann’s Balsamic Vinaigrette

2gRed beet powder

1Tray of shiso bicolor

Preparation

Beets

Wrap the beets with skin, three at a time, in aluminum foil with a little olive oil.
Roast the beets in the oven at 200°C for about 1.5 to 2 hours.
Remove the beets from the oven, let them rest, peel them and cut into wedges.
Whisk the egg yolk with the sugar until light and fluffy.
Heat the milk with the milk powder to 60°C and pour it, stirring, over the egg yolks.
Pour the egg yolk mixture back into a pan and stir au bain-marie until 85°C.
Strain the mixture and cool it quickly in the refrigerator.
Add the mustard and churn the mixture.
Season the pigeon fillets with salt and pepper.
Sear them rosé in clarified butter, let them rest and slice.
Deglaze the pan with crème de cassis and add the berries and juice.
Add the balsamic vinaigrette and heat the mixture.
Pick and wash the lettuce and dry it using a salad spinner.
Divide the beets, pigeon and lettuce over the plates.
Scoop the mustard ice cream alongside and finish with herbs, vinaigrette and beet powder.