Serves 4

Ingredients

1 pigeon per person

 

Truffle cream

125g truffle sections

3cl Madeira

1cl port wine, red and old

1 tbspbalsamic vinegar, 25 years old

Salt

Pepper

Corn oil

 

Truffle hollandaise reduction

500ml white wine

300ml water

200ml tarragon vinegar

2 onions

White pepper

Laurel

 

Hollandaise

60g egg yolk

30g reduction

35g butter

Salt

Allspice

 

Hibiscus

1 glass pickled hibiscus

4 dried tomatoes

 

Spring vegetable

200g broad beans

1 large artichoke

2 small round potatoes

4 small artichokes

1 bunch spring leek

1 tomato

 

Method

Pigeon

Fry the pigeon on the carcass. Place in the hot pan and sear from only one breast side. Then place in the oven at 180°C for 2 minutes. Turn pigeon around on the other side of the breast. Allow for a further 2 minutes in the oven. Now prop up the pigeon and cook another 3 minutes. Place pigeon in the Hold-o-mat. Before serving, remove all bones, grill and season.

 

Truffle cream

Finely chop truffle sections in a chopper and pass through a medium sieve to obtain a uniform particle size. Sauté minced truffles with the alcohol and the balsamic until the tapenade has a firm consistency. Season with salt and pepper and stir in a little corn oil.

 

Reduction

Cut onions, crush pepper, put everything together in a pot and boil for 20 minutes.

 

Hollandaise

Beat egg yolks and reduction in water to exactly 82°C, stir in butter and press through a micro sieve, season with salt and allspice. Add 50g of truffle cream.

 

Hibiscus

Boil hibiscus and tomatoes with a little water until soft, then mix and pass through a fine sieve.

 

Spring vegetable

Peel Jerusalem artichokes, cut away curves and into Julienne of 4cm x 1cm. Cut the potatoes into six pieces and cut off the tips. Peel and cut the small artichokes.

Cut out the centre of the spring onions and blanch. Peel and core the tomato and let it dry in the oven with olive oil, rosemary and thyme at 80°C for about 1.5 hours. Fry two slices bacon in 50ml vegetable oil, then add Jerusalem artichokes, potatoes and small artichokes to the fat, sauté briefly and drain the fat. Infuse the vegetables with 1 tablespoon tarragon vinegar, 2 tablespoons sherry and 3 tablespoons chicken stock, cover and allow to simmer until soft. Then drain and let the sauce boil down. Before serving, add vegetables, leeks, beans and tomato to the sauce.