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Skovdue in Cantarel Frikassé

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Skovdue in Cantarel Frikassé

Watercress
A small glass of plum brandy (e.g. slivovitz)
A little olive oil
Pepper
Juice of ½ lemon
Salt
¼Kohlrabi
¼Celeriac
1glassDry white wine
10Plums
2largeBaking potatoes
2Carrots
2stemsParsley
200gFresh chanterelles
3-4Shallots
4Forest pigeons
4-5stemsLemon balm
50gButter

Instructions for Skovdue in Cantarel Frikassé

To prepare the Skovdue in Cantarel Frikassé recipe, please follow these instructions:

Frikassé: The canterelles are swirled in butter with the finely chopped shallots. Add white wine, olive oil and boil through. Add chopped parsley and mix with butter. Season with lemon juice, salt and pepper.

Compote: Half plums of butter in butter. Seasoned with pomegranate and finely chopped lemon balm.

Skovdue: The pigeons are cooked in the oven at 250 degrees C for 10 minutes. Then rest for 10 minutes before the meal.

Garnish: Potatoes, celery, carrot and kålrabi peel and tournament (shaped) in the appropriate size. Boil half-moored and then finished and golden brown in clarified butter.

Appearance: The pigeons are placed on top of the flower compote, with the fritter around the fried root vegetables. Decorate with watercress.