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Squab On A Chestnut Branch

Squab On A Chestnut Branch

Squab recipe, with cassava and chestnut: wild game with a molecular gastronomy twist by Chef Eneko Atxa, from Azurmendi restaurant in Spain

30 March, 2012
Average: 1.4 (15 votes)


serves for


total time

1 HR 20 MIN


1,4 kg
Purple Corn
500 g, on the cob
Volcanic Salt
14 g
Chestnut Puree
500 g
1 l
45 g (hazelnuts, almonds, and walnuts)
Chestnut Wood Chips
5 g
30 g
White pepper
1 g
Brick Pastry
As needed
100 g
100 g, scalded
30 g, reserved from boiling the manioc
4 g


Peel the manioc twice, until you can see small crevices in its surface.
Cut into 10-cm sticks, making as much use of the surface as possible.
Separate the purple corn kernels from the cob, setting aside the woody part.
Mix the salt and chestnut puree with the water and bring to a boil.
Add the manioc and boil for approximately 45 minutes, until it is completely cooked.
Let cool and reserve the stock.
Place everything in the stock in a container with the chestnut chips.
Apply ultrasound for 25 minutes at 75%, cycle 7.
This impregnates the manioc with the chestnut scent without altering its texture. Set aside.

Chestnut leaf
Shape the brick pastry into a leaf and brush with the stock that the manioc was cooked in. 
Dry in the oven at 175°F (80°C).

Mix all the ingredients to obtain a smooth paste.
Wrap the mixture in paper or plastic wrap (cling film).
Shape into a cylinder and freeze, and then grate using a microplane grater.
Bake for 15 minutes at 265°F (130°C).

Sear the squab until the skin becomes crisp

Brush the plate lightly with the stock. 
Scatter over a little sand. 
Arrange the manioc branch and the leaf to give volume. 
Place the squab on the branch.
Finish by adding some sliced chestnuts and nuts.

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