THRUSH SEMMON PISTACHIO FREEKEH

BY  CHEF ELISSA ABOU TASS 

Creator | Executive Chef @kanz.beitelbaraka

Serves 1  | Preparation/Cooking time 45 mins

CREAMED FRIKEH

• 70g frikeh
• 300g thrush stock
• 16 g salt
• 30g butter
• 50g thrush sauce

LEFTOVER FRIKEH PUFF

• Leftover frikeh
• Oil to fry

THRUSH BREAST

• Noisette butter
• 4 thrush breasts
• Thrush sauce

GARNISH

• Pistachio
• Oxalis leaves

THRUSH BIRD PROCESS

1. Carefully clean and separate the breasts from the bones.
2. clean the inside with a wet towel.

THRUSH STOCK

1. Burn the bay leaves and the cinnamon sticks to enhance the flavors,.
2. Roast the thrush’s bones with the vegetables, add hot water, simmer for 1 hour while clearing the stock.
3. Keep in the fridge overnight, the next day pass it through a fine cloth strainer.

THRUSH SAUCE

Add the ingredients in a saucepan until you have a shiny glazed sauce.

CREAMED FRIKEH

1. Cook the frikeh with the stock for 20 min.
2. Add the other ingredients while keeping the stir to let out the starch resulting in an emulsion with creaminess of the frikeh and the sauce.

LEFTOVER FRIKEH PUFF

1. Dry frikeh in the oven for 3 hours at 70°C.
2. Let it cool and fry it to puff.

THRUSH BREAST

1. Heat your pan with the noisette butter lightly sear the breasts for 2 minutes.
2. Glaze them with the thrush sauce.

GARNISH

Decorate with pistachio oxalis leaves.