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WAILAKIJACKIE
Pigeon breast fillet with herb risotto and sweet sherry jus
Baked pigeon breast with sweet sherry jus and risotto with herbs.
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Ingredients
Directions
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Cut the shallot finely.
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Heat the butter in a thick-bottomed pan. Fry the shallot 2 minutes. Add the risotto rice and fruit for 2 minutes.
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In the meantime, heat the fond with the water in another pan.
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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.
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Meanwhile, spray the leaves and needles of the sprigs. Keep a few leaves of oregano behind. Cut the rest fine. Grate the Parmesan cheese.
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Turn off the heat when the risotto is done. Add the chopped herbs, the Parmesan cheese and the butter.
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Put the lid on the pan and let stand until use.
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Heat the butter in a frying pan and fry the pigeon breast fillets for 3 minutes on a high heat. Times regularly.
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Remove from the pan and leave to rest for 5 minutes under aluminum foil.
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In the meantime pour the sherry into the pan with the remaining shortening. Let boil for 3 minutes. Season with salt and pepper.
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Stir in the risotto again and season with salt and pepper. Divide over deep signs.
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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.
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Nutrition
570Calories
Sodium14% DV335mg
Fat49% DV32g
Protein80% DV40g
Carbs9% DV26g
Fiber4% DV1g
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