Filter
Reset
Sort ByRelevance
WAILAKIJACKIE
Pigeon breast fillet with herb risotto and sweet sherry jus
Baked pigeon breast with sweet sherry jus and risotto with herbs.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the shallot finely.
-
Heat the butter in a thick-bottomed pan. Fry the shallot 2 minutes. Add the risotto rice and fruit for 2 minutes.
-
In the meantime, heat the fond with the water in another pan.
-
Add the hot fond to the risotto little by little. Only add a new shot when the previous one has been recorded. Boil the risotto in approx. 20 minutes.
-
Meanwhile, spray the leaves and needles of the sprigs. Keep a few leaves of oregano behind. Cut the rest fine. Grate the Parmesan cheese.
-
Turn off the heat when the risotto is done. Add the chopped herbs, the Parmesan cheese and the butter.
-
Put the lid on the pan and let stand until use.
-
Heat the butter in a frying pan and fry the pigeon breast fillets for 3 minutes on a high heat. Times regularly.
-
Remove from the pan and leave to rest for 5 minutes under aluminum foil.
-
In the meantime pour the sherry into the pan with the remaining shortening. Let boil for 3 minutes. Season with salt and pepper.
-
Stir in the risotto again and season with salt and pepper. Divide over deep signs.
-
Cut the pigeon fillets into slices and place a fillet on the risotto on each plate. Pour the sherry jus over it and place the retained herbs on it.
Blogs that might be interesting
-
20 minMain dishfresh salmon fillet, traditional olive oil, fusilli, Broccoli, creme fraiche, capers,fresh creamy fusilli with salmon fillet and broccoli
-
20 minMain dishfresh string beans, pak choi, bunch onion, green asparagus tips, winter carrot, sesame oil, soy sauce, round eggs, tap water, sunflower oil, jumbo shrimp,omelette with string beans and shrimps
-
65 minMain dishbutter, biscuits, juice and grater of orange, fricand aero drawer, at room temperature, fresh fig, fresh rosemary, (frozen) blackberries, meat fond,spicy roulade with figs and blackberries
-
40 minSmall dishflour, dried yeast, olive oil, sugar, sifted tomato, oregano, Mozzarella, artichoke hearts, zucchini, green olive, lime,plate pizza with artichoke, broccoli, zucchini and green olives
Nutrition
570Calories
Sodium14% DV335mg
Fat49% DV32g
Protein80% DV40g
Carbs9% DV26g
Fiber4% DV1g
Loved it