Ingredients for 4 people

FOR PARTRIDGE PÂTÉ AND GELÉE OF ITS MARINADE
1 home pickled partridge
1 fresh celery
1 dl. of extra virgin olive oil
Bay vinegar and pepper
Pickled onion
Gelatine leaves
100 gr. double cream flavoured with spices

FOR THE LENTIL VINAIGRETTE
100 g of stewed lentils
Modena vinegar
Extra virgin olive oil
Salt

FOR THE TEMPURA
½ l. of water
3 tablespoons sea salt
3 tablespoons salt
3 tablespoons sugar
3 gr. yeast

Preparation

Clean the pickled partridge of bones and skins. To make the emulsion, grind the partridge meat with the traditional marinade ingredients (pickled onion, bay leaf vinegar and pepper and 1 dl. of olive oil).
Once emulsified, mix in a 2/1 ratio with the flavoured and whipped cream.
Leave to stand for 20 hours in the chamber.
Make the marinade gelée by adding ½ sheet of gelatine per 1 /2 litre of marinade stock. Make the traditional tempura by mixing the ingredients and sieving them. Mix the ingredients for the lentil vinaigrette.

Finish and presentation

Clean the celery, place the stalk shavings at the bottom of the plate and reserve the leaves for frying in tempura. Top the celery salad with a quenelle of the partridge emulsion and the tempura celery leaves. Dress with the lentil and Modena vinaigrette and the pickle gelée.