Seared Pigeon Breast with a Pinhead Oatmeal Rosti with Shallot, Garlic and Mushroom with a Madeira Reduction
Serves 2
- 3 oz pinhead oatmeal (plus extra for dusting)
- 1 pint water
- 2 shallots
- 2 cloves garlic finely chopped
- 4 mushrooms
- mushroom ketchup
- 2 pigeon breasts
- balsamic vinegar
- Madeira
- butter
- olive oil
- salt and pepper
Cook the porridge in the usual way.
While porridge is cooking, fry the shallots in a little seasoned olive oil and butter until soft. Add the garlic and cook for a further minute.
Add the mushrooms and a splash of ketchup and cook until dry.
Mix into the cooked porridge.
To make the rostis, scatter some oatmeal onto a board and form the porridge mixture into 2 patties and dust with oatmeal.
Carefully slide the rostis into a hot pan with a little olive oil and cook for 2 minutes each side until golden and crisp.
Sear the pigeon breasts in a little seasoned oil and butter and set aside to rest. Deglaze the pan with balsamic vinegar and Madeira.
Add a little butter to the pan, reduce to thicken and check seasoning.
Thinly slice the pigeon and arrange in a fan beside the rosti.
|
