Pigeon fillet from the barbecue with herb crust

Name: Pigeon fillet from the barbecue with herb crust
Ingredients: 4 Thyme sprigs; Salt; 1 Enoki; 200 g Tempura flour Nissin; 10 g Red beet vegetable powder; 50 g Rub Mother of All; 20 g Rub Mother of All; 1 Wood pigeon coffre; Sparkling water; 20 g Chervil; 5 g Curry powder; 30 g Blackcurrant vinegar; 200 g Organic beetroot juice; 30 g Balsamic cream; Xanthan thickener; 300 g Classic mashed potatoes cooked sous-vide; 50 g Salted butter; 20 g Flat-leaf parsley; Coarse salt; 2 Smoked beets Jonnie & Oos; 1 Cressonette

Pigeon fillet from the barbecue with herb crust, crushed smoked red beet, blackcurrant vinaigrette and enoki tempura

Ingredients

4Thyme sprigs

Salt

10gRed beet vegetable powder

50gRub Mother of All

1Wood pigeon coffre

1Enoki

200gTempura flour Nissin

20gRub Mother of All

Sparkling water

5gCurry powder

30gBlackcurrant vinegar

200gOrganic beetroot juice

30gBalsamic cream

Xanthan thickener

20gChervil

300gClassic mashed potatoes cooked sous-vide

50gSalted butter

20gFlat-leaf parsley

Coarse salt

2Smoked beets Jonnie & Oos

1Cressonette

Preparation

Sprinkle the wood pigeon coffre with salt.
Sear the coffre on all sides and let it cool.
Vacuum the coffre with thyme.
Cook the coffre sous-vide for 70 minutes at 56°C.
Cool the coffre well.
Mix the rub with the beet powder and set aside.
Grill the coffre à la minute on the barbecue for extra flavor.
Cut the fillets loose.
Dip the skin side in the rub-beet powder mixture and serve.

Mix the tempura flour with the rub and curry powder.
Add sparkling water until a thick batter forms. The batter should be slightly thinner than yogurt.
Cut a thin slice off the bottom of the enoki, but make sure the enoki stays together.
Pick the enoki into small 'clusters'.
Dip the enoki clusters in the batter.
Fry the enoki clusters until golden brown and crispy.

Mix the red beet juice with the blackcurrant vinegar and crema di balsamico.
Season with salt.
Optionally, thicken with xanthan for extra mouthfeel.

Melt the butter.
Mix the mashed potatoes with the melted butter and chopped herbs.
Put the green herb purée in a piping bag.

Crush the smoked beets using a tortilla press between two sheets of butcher's foil.
Place the crushed red beet on the plate and sprinkle lightly with coarse salt.
Pipe a dollop of green herb purée in the center of the plate.
Arrange the enoki mushrooms upright.
Serve the pigeon breast in front.
Finish with cressonette and blackcurrant vinaigrette.