Ingredients

FOR PIGEONS
4 pigeons
Bay leaf, thyme and long pepper
Extra virgin olive oil

FOR THE HOT OIL MOUSSE
50 ml. of extra virgin olive oil
80 gr. egg whites
50 g of micri

FOR GLAZED TURNIPS
1 daikon turnip
50 gr. muscovado sugar
Extra virgin olive oil

FOR THE BROCCOLI COUS COUS
1 broccoli
25 gr. butter
Maldon salt

FURTHER
Pigeon and toasted hazelnut base

Preparation

PIGEONS
Clean the pigeons and marinate them for 24 hours in the preparation made with the rest of the ingredients.

HOT OIL MOUSSE
Whisk until a homogeneous emulsion is obtained and cook in the induction – steam oven for 3 minutes at 150º.

GLAZED TURNIPS
Cut very thin strips of daikon turnip, as if they were tagliatelle, and sauté with oil and muscovado sugar.

COUS COUS OF BROCCOLI
Grate the broccoli and steam it with a little butter and salt.

Finish and presentation

Arrange all the components on the plate and garnish with the pigeon stock with toasted hazelnuts.