Pigeon breast Radicchio - risotto, anchovies, daikon and beetroot
Located in the beautiful, stately historic hotel Bayerische Hof dating from 1841, not far from Munich's historic old town, one can find the gastronomic gem of the city: Restaurant Atelier.
- 10 Don Bocarte anchovies
- Scarlet Cress by Koppert Cress
- pigeon gravy
For the pigeon breast:
- 5 pigeons at 600g
- clarified butter
- garlic oil
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 bay leaf
For the radicchiovinaigrette:
- 1 radicchio (cleaned, washed and cut)
- 1 tsp beetroot powder
- 1 tbsp red wine
- 1 tbsp red port
- 1 dl grape seed oil
For the radicchio risk:
- 100 g risotto rice
- 30 g grated parmesan cheese
- 3 tbsp radicchio vinaigrette
- olive oil
- 1 shallot in brunoise
- poultry stock
- cold butter
- red wine vinegar (Cabernet Sauvignon from Forum)
For the pickled daikon:
- 10 slices of purple daikon (2 mm thick)
- 2 cl salty sushi vinegar
- 1 cl leek oil from Kyoto
For the beetroot:
- 1 beetroot
- coarse sea salt
For the grapefruit jelly:
- 1 l of grapefruit juice
- 18 g of agar
- 10 g gelan
For the anchovy mayonnaise:
- 1 egg yolk
- 5 g of mustard
- 1 cl of champagne vinegar
- 150 g drained oil of Don Bocarte anchovies
- cayenne pepper
- lemon juice
For the liver mousse:
- 150 g of cleaned pigeon liver
- 50 g shallot rings
- 50 g of butter
- 4 leaves of gelatin
- balsamic vinegar
- quatre épices
- Clean the pigeons so that only the torso remains. Save the supplies. Clean the wings and carcasses and cut into pieces. Save this for the sauce.
- Season the torso with salt and pepper and roast in the pan until golden yellow. Continue to cook in the oven and let it rest.
- Cut the breasts off the carcass and fry briefly together with the herbs in a bit of garlic oil.
- For the vinaigrette, mix all ingredients into a bright purple vinaigrette and make it sweet and sour.
- Sweat the brunoise of shallot in olive oil until translucent, add the risotto rice and cook in a classic way with the stock.
- Add the radicchio vinaigrette and mix together with the ice-cold butter and parmesan cheese until creamy. Season with salt, pepper and a little red wine vinegar.
- Vacuum the slices of daikon with the vinegar and oil and let it steep for 5 minutes.
- Mix the salt with a little water to a thick substance, cover the beetroot with it and cook for about 1 hour in the preheated oven at 180°C.
- Then remove from the salt, cut into slices of 5 mm thick and cut discs with a diameter of 4 cm using a round cutter.
- For the grapefruit jelly, bring the ingredients to the boil in the thermomixer, allow to cool and pour into a spray bottle.
- Make a classic mayonnaise from the ingredients.
- Fry the shallots with the liver in a little oil, deglaze with the Madeira and balsamic vinegar, mix with the butter until smooth and season.
- Dissolve the soaked gelatin in a little sherry and add to the liver mixture. Fill the mass in silicone moulds and freeze.
- Pour the poultry jelly over it and keep at room temperature.
- Place the beet slices in the centre of the plate and spoon over a spoonful of risotto.
- Cover with a slice of daikon and place the pigeon breast on top. Wrap an anchovy fillet around the liver ball and place on the plate.
- Finish with the Scarlett Cress, sauce and grapefruit jelly.
Recipe: Jan Hartwig, Restaurant Atelier
Source: Culinaire Saisonnier 96 - Spring 2020
Say yes to the cress