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1
Preheat oven to 475 degrees F.
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2
Remove liver and tie squab with kitchen twine.
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3
In a copper roasting pan, sear squab in vegetable oil over high heat.
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4
Add garlic and transfer to oven and continue roasting until meat is pink.
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5
Cut stem of swiss chard into 3-inch triangles.
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6
Bring pot of water to boil.
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7
Add celery root and cook until tender.
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8
Remove from heat and puree.
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9
In another pot, add 1/2 cup creme fraiche and cook until reduced by 25 percent.
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10
Add celery root puree.
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11
Season with salt, pepper and nutmeg.
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12
In a separate pot of boiling, salted water, add swiss chard triangles and cook until tender.
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13
Set aside and keep warm.
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14
In saute pan, add 1 tablespoon butter, onions and mushrooms, saute for 3 minutes.
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15
Add remaining 1/2 cup creme fraiche and swiss chard leaves.
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16
Cook until reduced and cooked through, about 5 minutes.
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17
Add liver to roasting squab and leave 1 minute.
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18
Remove all from oven, separate legs and breast from carcass, reserve liver.
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19
Chop carcass using a French knife and return to stove with bones, garlic and wine.
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20
Reduce to 1/3, add stock and simmer 5 minutes longer.
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21
Add 1 tablespoon butter and press through in a china cap.
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22
Put dish together by placing puree of celery root in middle of a large plate.
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23
Display sliced breast and legs around the puree.
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24
Using a round cookie cutter, mound swiss chard leaves and liver in a tower on top of the puree.
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25
Place sauce around plate and finish by placing triangles of chard on sauce evenly spaced around the plate.
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26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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27
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
