Seared pigeon with warm Ratte potatoes, braised radishes, sorrel and girolles Recipe

Pan-seared pigeon breast served with a warm salad of waxy ratte potatoes, peppery radishes and zesty sorrel perfectly accompanied by a sweet and sour syrup and earthy wild mushrooms.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Pigeon(s) 450g : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 30 ml
  • For the vegetables
  • Ratte potato(es) : 500 g
  • Chervil : 1 bunch
  • Sorrel leave(s) : 50 g
  • Pink radish(es) : 150 g
  • Girolle(s) : 300 g
  • Unsalted butter : 75 g
  • Sherry vinegar : 30 ml
  • Caster sugar : 50 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 5 ml



    Cut the potatoes in half lengthways and place into a pan of cold salted water. Cover, bring to the boil and cook until tender. This should be around 10 minutes.

    Whilst your potatoes are cooking, clean and tear the mushrooms. Top, tail and wash the radishes. Pick the chervil and then very finely slice the sorrel leaves.

    Once the potatoes are cooked, remove them from the pan with a slotted spoon, leaving the water in the pan. Add the butter, sugar and sherry vinegar to the water and season with salt and pepper. Add the radishes to the pan, return to the heat and cook for 5 minutes. Remove the radishes and further reduce the liquid until it has a syrupy consistency.

    Slice the potatoes and the radishes on the angle. Place in a bowl and mix with a tablespoon of the syrup, the olive oil and sorrel. Keep warm until ready to serve.


    Remove the breasts from the pigeon and season with salt and pepper.

    Heat a pan until very hot and add the olive oil. Add the pigeon breasts to the pan skin side down and cook for 2 minutes. Turn the pigeon over and cook for 2 minutes on the other side.

    Remove from the pan and rest the pigeon on a separate tray for at least 5 minutes before slicing to serve.

    Add a knob of butter to the pan used to cook the pigeon. Add the mushrooms and fry until golden brown.

  • 3. TO SERVE

    Place the warm potato and radish salad in the centre of your plate. Slice the pigeon in half lengthways and place on top. Arrange the mushrooms around the edge and add the chervil. Finish with a drizzle of the syrup and a little extra virgin olive oil.

Chef's tip

«If you are struggling to find wild mushrooms, cultivated mushrooms from the supermarket will work well as an alternative.»

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