Squab In Two Textures, Chanterelle Mushrooms And Green Pea Fricassee Recipe
Pichón en dos texturas, rossinyols, y fricase de guisantes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Squab
Preheat the oven to 180°C (350°F). Season the squab with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the squab until golden brown on both sides (about 5 minutes each side). Transfer the squab to the oven and roast for 15-20 minutes or until the internal temperature reaches 75°C (165°F). Rest the squab for 10 minutes before serving.
- 2
- 3
Green Pea Fricassee
In a separate saucepan, bring the vegetable broth to a simmer. Add the green peas and cook for about 5-7 minutes until tender. Use an immersion blender to puree half of the peas for a smoother texture, then mix back with the whole peas.
- 4
Plating
Slice the rested squab and arrange on a plate. Spoon the chanterelle mushrooms around the squab and serve the green pea fricassee alongside or under the squab.