4 people
For the doves
4 turtle doves
salt
ginger
liquorice
For the dove sauce
20 g whisky
35 g toasted pine nuts
2 g fresh basil leaves
3 g poppy seeds
100 g olive oil 0.4°
lemon juice
salt
pepper
powdered ginger
sugar
For the dolmens
100 g ground toasted almonds
60 g olive oil 0.4°
20 g ground poppy seeds
50 g maltodextrine
salt
pepper
For the sauce
4 dove carcases
½ garlic head, chopped
200 ml oil
1 aromatic bouquet
3 medium onions
4 leeks
salt
In addition
pea shoots
For the doves
Separate the breasts and legs from the doves, reserving the legs as a garnish. Season the breasts.
For the dove sauce
Blend all the ingredients together. Season. Rub the breasts and legs with the preparation and cook them a la plancha.
For the dolmens
Mix all of the ingredients to a firm mass that holds its shape. Make elongated figures (as shown in the picture).
For the sauce
Chop the dove carcase and brown in the pan with oil and garlic. Save a little of this oil to add to the sauce at the end.
Separately, cut the vegetables and sauté in the remaining oil until slightly browned. Drain well and add them to the carcases. Sauté well, cover with water and reduce. Strain and season. At the last moment, add a few drops of the reserved oil.
Arrange the dove breasts upright with dolmens between them. Lightly sauce the breasts. Accompany with a few pea shoots and the fried legs.