4 – 350g pigeons
40g of smoked eel
Juice of a lime
200g raspberry pulp
4 fresh raspberries
10cl lemon vinegar
400g chanterelles, cleaned
10g salted butter
150g white chicken
300g candied boneless pigeon thighs
1 bunch of chopped coriander
1 piece of bread of 50×10 cm
½ stickof celery
1 head of garlic
½ litreof chicken stock
Bone the pigeons and recover the supreme, save in the fridge.Season the thighs then put them into a vacuum bag with a little bit of olive oil. Crystallize to 75 ° C for 10 hours.Keep the carcasses to make a juice out of it.Brown the carcasses of pigeons then add the aromatic garnish and finally deglaze with your chicken stock.Let them reduce until it becomes syrupy.Deglaze with a lime juice and save it warm.
Make a filling out of the chicken breasts mixed with cream. Pass it through a sieve then add the pigeon thighs previously boned and degreased.Add a bunch of chopped coriander and season.Display a slice of breadcrumbs in the frame of a rectangle and add the stuffing then cover it with an another bread crumb layer and save it.Cook the mixture in a steam oven during 20 minutes at 90°.Cut rectangles of 10 cm long and 2 cm wide. Set aside until needed.
Boil the raspberry pulp with agar agar and gellan. Let it cool and set aside until needed.
Marinate your raspberries for 1 hour in lemon vinegar and place them on paper towels .
Briefly cook the mushrooms with salted butter in a pan. Season and keep warm.
Cook your pigeon fillets with a little bit of grapeseed oil and add some salted butter, a garlic clove and a sprig of thyme. Sprinkle generously in order to keep a dew cooking. Display quenelles of mashed raspberries on the plate, add some raspberry vinegar and the pieces of smocked eel. Roast the club and place it on the pigeon fillets and serve the mushrooms aside.