Gravlax of roasted pigeons - Gravlax of roasted pigeons - Healthy and gourmet meal idea

Gravlax of roasted pigeons

Prep Time50 mins
Cook Time1 hr 5 mins
Total Time1 hr 5 mins
Course: Meat and poultry
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, Meat and poultry, Vegetables
Servings: 4
Calories: 130kcal


  • 2 Pigeon
  • 150 g Sugar
  • 200 g Fine salt
  • 20 g Mixed 5 crushed berries
  • 15 strands Aromatic herb (coriander, mint, thyme, oregano, sage, dill, hyssop)
  • 4 Carrot
  • 3 Navel long
  • 30 g Soft butter
  • 1 C. soup Sugar
  • 1/2 c. coffee Cell
  • 10 Olive tomato
  • 1 filet Olive oil
  • 1/2 Lemon (the juice)
  • 2 Flower of salt
  • 10 cl Shallot
  • 2 tbsp. coffee Vinegar
  • 2 pinches Sugar
  • Cell


  • Cut the pigeons in half. Slice the herbs. Mix with sugar, salt and 5-berry mixture. Coat the pigeons well. Shoot and book at least 2 to 24 hours.
  • Peel the carrots and turnips. Cut 2 turnips into strips and the other vegetables into bevel. Place these in a saucepan with medium-high water, sugar, salt and butter. Cut out a circle of parchment paper the size of the pan. Drill a hole in the middle and lay the sheet on the pan. Cook the vegetables for about 7 minutes over medium heat. Plant the tip of a knife: it must meet no resistance. Remove the vegetables and reduce the juice until it has a syrup consistency. Put them in the pan with turnips in strips to make a frosting (the syrup should not caramelize and change color).
  • Cut the tomatoes in four. Sprinkle with a drizzle of olive oil and lemon juice. Book at room temperature.
  • Preheat the oven to 200 ° C (6/7).
  • Pickles: Boil 5 min. 10cl of water, vinegar, salt and sugar. Slice the shallots. Out of the fire, add them, cover and reserve.
  • Pass the pigeons quickly under cold water without really rinsing them. Wipe them gently. Brown them in a very hot skillet, without fat, 30 seconds on the skin side, then 3 minutes on the flesh side. Remove them and put them in a baking dish. Cook them 5 to 10 minutes, depending on your taste.
  • Meanwhile, deglaze the pan with the vegetable juice. Add a pinch of sugar and caramelize the shallots.
  • Cut the pigeons: lift the fillets and thighs. In each plate, arrange some vegetables, pieces of pigeons, 3 strips of turnips, tomatoes and a little juice.

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