YOUNG PIGEAON MARINATED IN SEAWEED WITH AN EMULSION OF KALAMATA OLIVES, WETLAND HERBS, CREAM OF SARDINES, TOAST WITH PIGEON LIVERS AND PIGEON THIGH EN CONFIT

Young pigeon sauce:

Oil and butter

2 kg pigeon carcases

260 gr onion

180 gr carrot

280 gr leeks

1 head garlic

10 gr parsley

3 litres water

Thyme

1 cayenne pepper

10 cl Pedro Ximenez sherry

75 cl red wine

Pigeon marinade:

120 gr sea lettuce

180 gr mastocarpus stellatus

220 gr oyster sauce

15 gr ginger

400 gr oil

Rind of 1 lemon

Cardamom

Black pepper

Creamed Kalamata olives

700 gr stoned Kalamata olives

500 gr creamed red peppers

600 gr evaporated milk

Cream of sardines:

4 sardines

320 gr olive oil

2 sheets gelatine

Thigh of pigeon en confit

Oil

Thyme

Rosemary

Garlic

Thighs of pigeon

Pigeon liver parfait

500 gr pigeon livers and hearts

120 gr bread

400 gr butter

120 gr shallots

12 gr garlic

160 gr port

Wetland herbs (sea asparagus, sea fennel, sea shallot, purslane, sea chard, common ice plant, powdered sea lettuce)

Pigeon sauce:  Pour a thin layer of oil into a pan and brown the pigeon carcases. Add the head of garlic, then the onion and leeks and sauté well. Add the carrot and Pedro Ximénez and reduce. Repeat the operation with the red wine and water and cook for 2 hours. Strain and remove any fat.

Pigeon marinade: Place all the ingredients in a kitchen robot and blend well. Dip the pigeons in this mixture and leave for 2 weeks.

Cream of Kalamata olives: Place everything in a pack and spin until an emulsion forms.

Cream of sardines: Place 2 sardines in a vacuum pack, cook sous-vide for 2 hours. Pour some oil into a frying-pan and fry the remaining 2 sardines until brown. Transfer the fried sardines with the oil and the juice from the steamed sardines to a kitchen robot and mix. Transfer to a siphon with 2 sheets of gelatine and 2 gr of Gelespesa. Attach 2 cartridges of gas. Leave to stand for 12 hours.

Pigeon thigh en confit: Confit the pigeon thigh in the oil with the garlic, thyme and rosemary for 4 hours. Bone the top of the thigh.

Pigeon liver parfait: Place butter in a frying-pan and, over a high flame, sauté ¾ of the livers and set aside. Add more butter to the pan and sauté the garlic and shallot, then add the bread and port and the remaining livers. When all the mixture is cooked, transfer to a kitchen robot and blend. Add salt and a little dry aniseed liqueur.

Toast some thin slices of bread for serving the parfait.

Sear the pigeon in a pan with clarified butter. Bone the breasts and heat a little under the grill. Serve some drops of sardine foam and powdered sea lettuce with the other wetland herbs. Add some drops of creamed kalamata olives and the piece of toast with pigeon livers.

At the centre of the dish, arrange the pigeon breast cut in half and add a little pigeon and seaweed sauce. Sear the pigeon thigh en confit on the griddle and place next to the breast together with the toast with the pigeon livers.