Roasted Fresh California Squab with Roasted Garlic Cabernet Sauce served with Celery Root Puree and Swiss Chard Leaves

Total Time:
1 hr 10 min
Prep:
40 min
Cook:
30 min

Yield:
1 serving
Level:
Intermediate

Ingredients
  • 1 fresh squab, with liver
  • Vegetable oil
  • 6 garlic cloves, peeled
  • 2 or 3 leaves green chard, separate stem and chop green roughly
  • 1 medium celery root, peeled and diced roughly
  • 1 tablespoon butter, plus 1 tablespoon
  • 1/2 cup chopped onion
  • 1/2 cup sliced shiitakes
  • 1/2 cup creme fraiche, plus 1/2 cup
  • 1 cup good cabernet
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • Fresh ground nutmeg
Directions
  • Preheat oven to 475 degrees F.

  • Remove liver and tie squab with kitchen twine.

  • In a copper roasting pan, sear squab in vegetable oil over high heat. Add garlic and transfer to oven and continue roasting until meat is pink.

  • Cut stem of swiss chard into 3-inch triangles. Bring pot of water to boil. Add celery root and cook until tender. Remove from heat and puree. In another pot, add 1/2 cup creme fraiche and cook until reduced by 25 percent. Add celery root puree. Season with salt, pepper and nutmeg.

  • In a separate pot of boiling, salted water, add swiss chard triangles and cook until tender. Set aside and keep warm.

  • In saute pan, add 1 tablespoon butter, onions and mushrooms, saute for 3 minutes. Add remaining 1/2 cup creme fraiche and swiss chard leaves. Cook until reduced and cooked through, about 5 minutes.

  • Add liver to roasting squab and leave 1 minute.

  • Remove all from oven, separate legs and breast from carcass, reserve liver. Chop carcass using a French knife and return to stove with bones, garlic and wine. Reduce to 1/3, add stock and simmer 5 minutes longer. Add 1 tablespoon butter and press through in a china cap.

  • Put dish together by placing puree of celery root in middle of a large plate. Display sliced breast and legs around the puree. Using a round cookie cutter, mound swiss chard leaves and liver in a tower on top of the puree. Place sauce around plate and finish by placing triangles of chard on sauce evenly spaced around the plate.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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