Skovdue in Cantarel Frikassé

Name: Skovdue in Cantarel Frikassé
Yield: 4
Ingredients: Watercress; A small glass of plum brandy (e.g. slivovitz); A little olive oil; Pepper; Juice of ½ lemon; Salt; ¼ Kohlrabi; ¼ Celeriac; 1 glass Dry white wine; 10 Plums; 2 large Baking potatoes; 2 Carrots; 2 stems Parsley; 200 g Fresh chanterelles; 3-4 Shallots; 4 Forest pigeons; 4-5 stems Lemon balm; 50 g Butter

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
¼		Kohlrabi
¼		Celeriac
1	glass	Dry white wine
10		Plums
2	large	Baking potatoes
2		Carrots
2	stems	Parsley
200	g	Fresh chanterelles
3-4		Shallots
4		Forest pigeons
4-5	stems	Lemon balm
50	g	Butter

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.

Skovdue in Cantarel Frikassé

Ingredients for Skovdue in Cantarel Frikassé

Instructions for Skovdue in Cantarel Frikassé

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