Comments on: Roasted Woodpigeon Breast with Pickled Morel Mushrooms and Watercress Emulsion

By: Daniel Klein

Daniel Klein — Sun, 21 Nov 2010 15:31:17 +0000

oh, i guess they are beets, not carrots… even better!

By: Daniel Klein

Daniel Klein — Sun, 21 Nov 2010 15:30:19 +0000

Stumbled on this photo at tastespotting – looks ingredible, the purple carrots with the wood pigeon is a great visual, and then the watercress… amazing. Thought you might be interested in a video I did on morels…. https://bit.ly/8Yrcby – keep up the good work. daniel

By: earnword

earnword — Mon, 30 Aug 2010 07:21:25 +0000

thanks for the recipi. I will try it.

By: Rose @ The Bite Me Kitchen

Rose @ The Bite Me Kitchen — Tue, 08 Jun 2010 19:27:25 +0000

Stunning as always. I love your attention to detail and your use of quick-pickling. I have some morels that are waiting to be used! You never cease to inspire me!

By: Barry

Barry — Thu, 03 Jun 2010 18:35:29 +0000

First Class plate presentation.. like the beetroot idea… cant get spelt in Mauritius so was thinking of ‘petit haricots blancs’ instead.. what do you think

By: Madalene

Madalene — Thu, 03 Jun 2010 18:34:25 +0000

Hi Barry,

I’m so pleased to hear from you!! I love your ‘petit haricot blancs’ suggestion, it sounds fantastic and I know it’s a match made in heaven!!

Happy Cooking,

Maddy

By: Eleanor

Eleanor — Thu, 03 Jun 2010 14:52:03 +0000

Hi Madeline,

Sounds great and would like to try it–or at least bits of the recipe. (May skip the morels!)

I am sure you have probably talked about this elsewhere, but I seem to have missed it–what’s Fleur de Sel?

All the best,
Eleanor

By: Madalene

Madalene — Thu, 03 Jun 2010 14:51:25 +0000

Hi Eleanor,

Thank you for your comet on this dish. I have not explained what Fleur-de-sel is so I apologise for that. I’m in cheffy mode.

The definition is: Fleur de sel (“Flower of salt” in French) is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. Traditional French fleur de sel is collected off the coast of Brittany (most notably in the towns of Guérande – Fleur de Sel de Guérande, hand harvested from salt marsh water being the most revered), Noirmoutier, and also Camargue. It is often slightly grey due to the sandy minerals collected in the process of harvesting the salt from the pans. On occasion, the presence of Dunaliella salina (a type of pink microalgae commonly found in salt marshes) can give it a light pink tint. Due to its relative scarcity, Fleur de sel is one of the more expensive salts. It is usually sold in airtight jars as it is slightly damp.[citation needed]

Happy Cooking
Maddy

By: peter thomas

peter thomas — Thu, 03 Jun 2010 08:32:49 +0000

I buy woodpigeon quite often from my local farm market, as you say they are delicious, it’s a shame more people don’t try them, a good cheap tasty food, and as you say it helps our farmers control them, thx for the recipe and keep up the excellent work you do with your site ))))