Heat the olive oil and butter together in a heavy-based frying pan with the lemon thyme. Season the pigeon breasts and cook, skin-side down, for about 3 minutes. Flip them over and cook the other side for 2-3 minutes. They should feel springy when pressed. Transfer to a warm plate.
Deglaze the pan with the vinegar then stir in the honey, groundnut and hazelnut oil. Squeeze the lime juice into the pan, whisk together then check for seasoning. Pour half of the marinade over the resting pigeon breasts.
Meanwhile, sauté the mushrooms with some seasoning in a non-stick frying pan with the butter, thyme and garlic for about 5 minutes or until softened and lightly golden. Squeeze over a little lemon juice then discard the thyme and garlic.
Thinly slice the asparagus on the diagonal. Toss in some of the remaining warm marinade then pile in the centre of warm plates. Slice the pigeon breasts on the diagonal, or leave them whole, and sit them on top of the asparagus. Sprinkle the hazelnuts over the pigeon then scatter the sautéed wild mushrooms scattered around.
Copyright © Gordon Ramsay
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