THRUSH (SEMMON) PISTACHIO FREEKEH
Creator | Executive Chef @kanz.beitelbaraka
Serves 1 | Preparation/Cooking time 45 mins
INGREDIENTS |
THRUSH BIRD PROCESS
- 4 wild thrush birds
THRUSH STOCK
- 4 deboned thrush
- 50g onion with skin
- 50g leeks
- 50g carrots with skin
- Bay leaves
- Oriental cinnamon sticks
- 1.5l of water
THRUSH SAUCE
- 200g stock
- 65 g pomegranate molasse
- 8g salt
- 2g pepper
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
PREPARATION |
THRUSH BIRD PROCESS
- Carefully clean and separate the breasts from the bones.
- clean the inside with a wet towel.
THRUSH STOCK
- Burn the bay leaves and the cinnamon sticks to enhance the flavors,.
- Roast the thrush’s bones with the vegetables, add hot water, simmer for 1 hour while clearing the stock.
- 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
- Cook the frikeh with the stock for 20 min.
- 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
- Dry frikeh in the oven for 3 hours at 70°C.
- Let it cool and fry it to puff.
THRUSH BREAST
- Heat your pan with the noisette butter lightly sear the breasts for 2 minutes.
- Glaze them with the thrush sauce.
GARNISH
Decorate with pistachio oxalis leaves.