Roasted squab with collard greens
Allergens:
Ingredients for 5 portions
Calculate portions
Squab
1.5 kg
Garlic, bulb
1.0 ud
Leek
0.5 ud
Tomato
0.05 kg
Cooking port
0.1 l
Dark poultry stock
0.5 l
Courgette
0.1 kg
Green pepper
0.1 kg
Extra virgin olive oil
0.05 l
Table salt
3.0 g
Extra conference pear
0.2 kg
Butter
0.05 kg
Leek
1.0 ud
Poultry carcasse
0.075 kg
Onion
0.025 kg
Carrots
0.025 kg
Green leek
0.125 ud
Elaboration
For the squabs:
- Separate the thighs, breasts and wings.
- Make a dark poultry stock. In this case, use the gutted and cleaned carcasses of the squab.
- Stew the wings and thighs with the vegetables and Port wine.
- Remove the cooked wings and thighs and blend the sauce from the stew with a turmix.
For the garnish:
- Chop the cabbage into julienne and blanch.
- Julienne the carrot, courgette and green pepper and sauté.
- Chop garlic into brunoise.
- Peel the pear, cut it into segments and blanch it in boiling water so that it does not brown.
For decoration:
- Fry vegetable chips. In this case, leek cut into julienne.
SET UP
- Cook the greased breasts in a very hot pan. Leave to rest on a plate covered with aluminium foil.
- Heat the thigh and wing stew in the sauce.
- Sauté the vegetables with garlic.
- Brown the pear with a little butter.
- Carve the breast and plate the squab on top of the stir-fried vegetables.
- Sauté with the sauce from the stew.
- Serve with the sautéed pear.
- Decorate with the fried leek.
Nutritional information (1 portion)
Energy
712.98
kcal
Carbohydrates
16.9
g
Proteins
56.39
g
Lipids
41.52
g
Fiber
5.71
g
Saturates
11.97
g
Monounsaturated fatty acids
13.88
g
Polyunsaturated fatty acids
6.37
g
Cholesterol
293.0
mg
Calcium
109.4
mg
Iron
1.94
mg
Zinc
0.52
mg
Vitamin A
548.1
ug
Vitamin C
74.83
g
Folic acid
107.24
ug
Salt (Sodium)
428.24
mg
Sugars
15.1
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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