Warm squab salad with corn sauce

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:

• Chop the vegetables and cook them in the English way separately, cooling and draining. They can also be cut into sticks or diamond shapes.
• Clean the bouquetiere of fresh vegetables.
• Make a dried fruit vinaigrette.

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.