Recipe courtesy of Cuistot
Roasted Fresh California Squab with Roasted Garlic Cabernet Sauce served with Celery Root Puree and Swiss Chard Leaves
- Level: Intermediate
- Yield: 1 serving
- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
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.