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Roast Squab Salad with Sauteed Mushrooms


Serves: 20
Cooking Time: 10-12 minutes

Directions
Squab Preparation:
Season Squab with salt and pepper, inside and out. Put 1 sprig of each herb in each Squab. Melt butter in a large oven proof pan over medium hear. Brown Squab on all sides. Break garlic bulbs into cloves, remove skin and add to Squab. Roast in 450 degree oven for 10-12 minutes; baste Squab with butter. When Squab are done, remove. Crush whole cooked garlic with a fork. Degrease pan. Deglaze with white wine. Add veal stock. Reduce by half; add fresh thyme. Set aside. (Can be prepared ahead.). When ready to assemble salad, debone Squab, keeping legs separate. Slice the breast thinly, at an angle, keeping slices together.


Mushroom Preparation:
Melt butter in saute pan over medium-high heat. Add mushrooms. Saute for about 3-4 minutes and mix well. Add fresh minced garlic, minced chives and salt and pepper to taste.


Salad Preparation:
On each plate, put small mixed salad, dressed with hazelnut vinaigrette, at 12 o’clock. Wrap cucumber slice around salad to hold in place. Garnish salad with 2-3 Enoki mushrooms. Arrange Squab slices and legs in front of salad. Add sauteed mushrooms alongside Squab and drizzle with wine sauce.


This Recipe Contributed By
Chef Roland Passot
Owner
La Folie of San Francisco California



Ingredients
Squab:
20 Fresh California Squab, bone-in
Salt & Pepper to taste
20 Thyme Sprigs
20 Rosemary Sprigs
2 T. Duck Fat or Clarified Butter
2 Garlic Bulbs
1 c. White Wine
2 c. Veal Stock or Beef Bouillon
1 T. Fresh Thyme
Mushrooms:
2 T. Butter
20 Shitake Mushrooms, diced
20 Crimini Mushrooms, diced
20 Oyster Mushrooms, diced
2 Portabella Mushrooms, diced
4 Garlic Cloves, minced
Chives, finely minced
Salad:
Baby Mixed Salad, as needed
20 Cucumber Slices, sliced mandoline
Hazelnut Oil Vinaigrette
Enoki Mushrooms
20 Poached Quail Eggs for garnish (optional)

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