A recipe for Pigeon Wellington

Ingredients

• 30g spinach
• salt and pepper
• 30g chanterelle mushrooms, cleaned
• 1 knob of butter
• 1 spritz of lemon juice
• 1 pigeon breast
• 1 slice of Parma ham
• 1 sheet of filo pastry
• 1 egg yolk, beaten

 Method

• Heat the oven to 180ºC.
• Blanch the spinach in boiling, salted water, drain, leave to cool and season well.
• Cook the chanterelles, finishing with butter, salt, pepper and lemon juice. Leave to cool.
• Seal the pigeon breast on both sides in a smoking hot pan, this should take seconds. Put on a resting rack, leave to cool and season well.
• Place the spinach on top of the pigeon breast and the mushrooms on top of that.
• Roll the layered pigeon in the sheet of Parma ham.
• Fold the filo pastry to the size of the pigeon breast, just slightly longer. Egg wash the pastry lightly, place the Parma-ham wrapped pigeon onto the filo and roll up.
• Season well and place into a hot pan for four minutes, colouring on the two shorter sides and the bottom.
• Place the un-coloured side onto the pan, then put the pan in the oven for 2 minutes at 180°C. Turn over and cook for another 2 minutes.
• Once cooked, allow to rest for 3 minutes before serving.