Pigeon breast with watercress purée and girolles

Method

1. To make the pickled girolles, soak the mushrooms and shallots in the vinegar, sugar, and boiling water for a few hours.

2. In a small bowl whisk the oil, Dijon and thyme. Remove the girolles from the pickling liquor with a slotted spoon and stir them into the dressing.

3. Meanwhile, to make the pigeon breast place the flour on a large plate. Put the egg in a shallow bowl and the panko breadcrumbs in another. Coat each pigeon breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture to coat well. Set aside.

4. Add the butter, oil, thyme, and garlic to a large frying pan over medium-high heat. Add the pigeon breasts and fry for 2–3 minutes on both sides until crisp and golden on both sides and cooked to your liking.

5. To make the watercress purée, blitz the peas, garlic, and watercress leaves using a food processor or stick blender. Add the hot stock and olive oil to the mix and blitz to create a smooth purée. Season to taste with salt and pepper.

6. To serve, slice the pigeon breast. Pour the purée into shallow serving bowls, add the pickled mushrooms and shallots and top with the sliced pigeon breast. Garnish with a few watercress leaves.