Honey Syrup: Boil the granulated sugar and water into a soft
caramel and add honey. Fry the fillets briefly in butter
and place them in a baking dish. Top them with honey syrup.
Place the dish in an oven at 185°C. Moisten the fillets
repeatedly until well coated.
Apple sauce: let the apple, divided into wedges cook with
sugar and water until sauce and
blend.
For the mousse: sauté the carrot and shallot in butter. Add
poultry livers and cook until tender. Season with salt,
pepper and cayenne. Add chicken stock and soaked gelatine
sheets.
ingredients - info
gingerbread
apple
sugar
honey
white wine
chicken livers
poultry stock
butter
cayenne pepper
pigeon fillets
balsamic cream
potatoes
garlic
cream
Mix and strain. Let cool and add half whipped
cream. This should have a relatively solid mass as a result. Let
set in the refrigerator.
Cut extra thin slices of gingerbread and toast them. Make it
sandwiches with mousse. Fry the mushrooms. Toast and
crumble the gingerbread.
On the dinner plate: put a piece of mousse toast upright on
the narrowest side of it. Divide the sliced fillets on the
plate. Spread all the other ingredients sloppy on the dish:
honey syrup, balsamic cream, apple sauce, mushrooms,
crumbled gingerbread, chives, Parmesan flakes, curly endive.
Serve with a potato preparation of your choice.
Gruyere cheese
Parmesan
chestnut
mushrooms
curly endive
chives
chopped
carrots
chopped
shallot
gelatine sheets
Spices mix:
ginger
cardamom
star anise
salt & pepper
lacquered pigeon with applesauce
and crispy gingerbread