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Beignet with pheasant stew and parsley cream — image

Beignet with pheasant stew and parsley cream

Beignet with stew of pheasant thigh with parsley cream, lime-coriander cream and black lime.

Ingredients

150gBanana shallot
10gIodized kitchen salt
50gFresh garlic
1lChicken jus
10gZa’atar spice blend
1kgPheasant thigh meat

7gIodized kitchen salt
300gCeleriac purée
470gPastry flour
350gChicken stock
60gCornstarch
4Eggs

200gYogurt
200gLiquid free-range egg white
30gSushi-su rice vinegar
800gParsley oil
10gIodized kitchen salt

Dried black lime
Lime-coriander mayonnaise
Chervil
Lupine cress single box
Persinette cress single box

Preparation

  1. Clean the garlic and banana shallot and cut into fine brunoise.
  2. Cut the pheasant thighs into pieces of about 2 cm and sprinkle lightly with salt.
  3. Cover and let stand for 15 minutes.
  4. Sear the banana shallot, garlic and pheasant thigh well.
  5. Once the pheasant is nicely golden brown, add the za’atar, salt and chicken jus.
  6. Let it simmer until the pheasant thigh is cooked and tender.
  7. Separate the pheasant thigh and the jus, but keep both.
  8. Cut the cooled pheasant thigh into fine pieces.
  9. Add enough jus so that it nicely coats the pieces of pheasant thigh.
  10. Fill small half-sphere molds with the stew and freeze.
  11. Remove the stew from the mold once it is completely frozen.

  1. Let the celeriac puree thaw and weigh out 300 grams.
  2. Blend the celeriac puree, eggs, salt, and chicken stock until smooth.
  3. Mix the flour and cornstarch together dry.
  4. Gently and briefly fold the flour mixture into the celeriac mixture.
  5. Carefully strain the mixture through a fine sieve.
  6. Put the mixture into a large siphon and charge with two cartridges.
  7. Let the mixture rest in the refrigerator overnight.
  8. Heat the fryer to 180°C and warm a small soup ladle along with it.
  9. Pour excess frying oil out of the soup ladle.
  10. Fill the soup ladle halfway with the beignet mixture.
  11. Press a frozen ball of pheasant stew into it and cover with extra beignet mixture.
  12. Keep the beignet moving and fry until beautifully golden brown.

  1. Put all ingredients except the parsley oil in the blender and blend briefly.
  2. While blending, gradually add the parsley oil.
  3. Blend until a smooth emulsion forms.
  4. Season further with salt and sushi rice vinegar if desired.

  1. Pick the chervil and cress finely.
  2. Place the beignets on a rack.
  3. Make thin lines of parsley emulsion and lime-coriander cream over the beignets.
  4. Grate the black lime over the beignets.
  5. Finish with the picked cress and chervil.