The recipe
Ingredients for 4 persons
The Pigeon
marinate for 1 hour with anchovy salt, then smoke and hang out to dry for 6 hours.
Pounded pigeon
The Pigeon cooked as above and then sliced
Crispy skin
Brunoise of thigh confit
Vinaigrette
shallots, pigeon jus, slightly spicy with Korean sauce, ketchup, umeboshi
Abalone
Extract the abalone from the shell, saving the livers. Clean them and rub them with coarse salt.
Steam in a Dashi for 3 hours at 90°.
Serve lukewarm whole, basted with its water.
Marigold flowers and Herbs
Pounded pigeon serve lukewarm (breast + thighs + skin) seasoned with vinaigrette, green shiso, basil, and lemon grass
half abalone with Chutney - marigold flowers on top
Suggested wine for this dish
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Raccontami
€ 28,90
