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Recipe : *** Roast Pigeon With Truffle

Roast Pigeon With Truffle
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    1 h 05
  • Ready in
    1 h 30
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
pigeon, Truffle

Recipe's Ingredients

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  • 1 tablespoon carrot purée
  • 2 tablespoons peanut oil
  • salt and freshly ground pepper
  • 500 g (4 portions) of pike-perch, skin on
  • 300 g shallots
  • 300 g butter
  • 40 g flour
  • 500 ml red burgundy wine

  • Recipe preparation steps

  • 1
    Peel and mince the shallots; place them in a sauté pan in 50 g butter; let them cook over low heat for an hour until meltingly soft; season; reduce the red wine to about 70 ml (approximately 1/3 cup); set aside
  • 2
    place the cooked shallots in a strainer to drain off the butter; return the shallots to the sauté pan and keep warm
  • 3
    place the oil and 40 g butter in another sauté pan; add the four portions of perch; seasoned and floured on the skin side only; let cook for one minute on high heat; cover the pan; finish cooking over medium heat for 4 or 5 minutes, skin side down
  • 4
    as the perch cooks, add the carrot purée to the reduced wine and heat it; whisk 210 g butter into the wine reduction, season and keep warm.
  • 5
    Presentation Once the fish is cooked, place it onto paper towel; place the shallot "fondue" in the middle of four plates and place the perch on top; pour the sauce around the fish.
  • Ready !