Warm squab salad with corn sauce

45 min
Type of dish: Meats
Temperature: Hot
Allergens
Milk
Milk
Mustard
Mustard
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Squab 1.0 kg
Butter 0.15 kg
Salt flakes 25.0 g
Carrots 0.15 kg
Wild asparagus 0.15 kg
Chives 50.0 g
White stock 0.1 l
Red wine vinegar 0.015 l
Dijon mustard 10.0 g
Table salt 0.5 g
Ground white pepper 0.25 g
Water 0.1 l
Bones 0.03 kg
Onion 0.01 kg
Carrots 0.005 kg
Green leek 0.05 ud
Elaboration

For the squab:

  • Remove the bones from the squab, obtaining the breasts for this preparation and reserving the rest for other recipes.

For the corn sauce:

  • Blend the corn in the thermomix at high speed until a very fine cream is obtained.
  • Strain the corn with a fine mesh strainer.
  • Put the cream back into the thermomix, this time at 50ºC and medium speed and add the butter slowly in pieces until it is incorporated and emulsifies the cream.
  • Keep the sauce in the thermomix for 5 minutes and correct the thickness with white stock.
  • Add salt and keep warm.

For the warm salad:

SET UP

  • Cook the seasoned and greased breasts in a very hot pan leaving them slightly pink.
  • Leave to rest on a plate covered with aluminium foil.
  • Sauté the vegetables in olive oil with finely chopped garlic, season and set aside.
  • Spread the corn sauce on the plate, on top of this the sautéed vegetables and to one side the bouquetiere of fresh vegetables seasoned with the dried fruit vinaigrette.
  • Finally, fillet the breasts and arrange them in a fan shape over the vegetables.
  • Sprinkle with chopped chives.
Nutritional information (1 portion)
Fiber 10.16 g
Saturates 20.87 g
Monounsaturated fatty acids 23.7 g
Polyunsaturated fatty acids 6.49 g
Cholesterol 249.0 mg
Calcium 217.52 mg
Iron 7.53 mg
Zinc 1.72 mg
Vitamin A 732.46 ug
Vitamin C 81.71 g
Folic acid 251.39 ug
Salt (Sodium) 1650.47 mg
Sugars 11.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.